Butter Bean and Two-Way Tomato Salad

Looking for that perfect picnic or barbecue salad that doesn’t mind sitting for a bit? How about one that gets even better the longer that you leave it, but is still fresh and zingy? AND it’s versatile so will compliment all meat, fish and cheese. And it’s quick. An instant classic, if you like.

ingredients

serves 4-6

1 small garlic clove, pureed with a little salt
2 big handfuls of basil leaves, roughy chopped
2 big handfuls of parsley leaves, roughy chopped
8 tbsp extra-virgin olive oil
3 tbsp de-stoned taggiasche or any green/black olive, roughy chopped
6 sundried tomatoes in oil, finely chopped
2 tbsp capers in brine, drained and roughly chopped
500g baby tomatoes, roughly chopped
1/2 red onion, finely chopped
1 x 700g jar of butter beans (I like Bold Bean co Queen Butter Beans)
3-4 tbsp red wine vinegar

instructions

Combine the crushed garlic, herbs and oil in a large salad bowl and add the olives, sundried tomatoes, capers and fresh tomatoes.

Next, tip the beans and their liquid into a pan and gently warm up. When just warm, drain, then tip straight into the bowl, followed by the vinegar. Season generously and stir well so the warm beans absorb all the different flavours.

Taste, and adjust the seasoning and add more vinegar if you feel it needs it. Serve immediately or pop in the fridge and serve in the next 48 hours.