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Tomato & White Bean Salad with Warm Anchovy Vinaigrette

This vibrant summer salad comes together easily with ripe seasonal tomatoes, creamy white beans, and fresh herbs with a savory warm anchovy vinaigrette. Bright, nourishing, and full of umami flavours, it is the perfect balance of freshness and richness for warm weather meals or effortless entertaining.

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For the Salad

  • 1.5 lbs ripe seasonal tomatoes, cut into thin wedges or halved
  • 398 mL (14 fl oz) cannellini beans, rinsed and drained well
  • ¼ cup packed mint, thinly sliced
  • ½ cup parsley, roughly chopped
  • ¾ tsp salt, adjust to taste

For the Anchovy Vinaigrette with Shallots

  • 1 medium shallot, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 large garlic clove, thinly sliced
  • 4 anchovy fillets
  • 2 tsp smooth Dijon mustard
  • ¼ cup red wine vinegar or white wine vinegar
  • ¼ tsp chili flakes, adjust to taste
  • ⅛ tsp salt
Servings 4 to 6 as a side
Prep Time 30 minutes
Cook Time 5 minutes
Instructions
  1. Fill a small bowl with ice and cold water. Add the thinly sliced shallots and let them soak while you prepare the dressing. Drain well and pat dry.
  2. Meanwhile, in a small saucepan over medium heat, warm the olive oil and garlic until the garlic is softened and lightly golden.
  3. Add the anchovy fillets and whisk until they have completely dissolved into the oil.
  4. Remove from the heat and whisk in the Dijon mustard, red wine vinegar, chili flakes, and salt until combined.
  5. Stir the drained shallots into the warm vinaigrette and set aside while you prepare the salad.
  6. In a large serving bowl, combine the tomatoes, cannellini beans, mint, parsley, and salt. Toss gently to combine.
  7. Pour the anchovy vinaigrette over the salad and gently toss until evenly coated.
  8. Let the salad rest at room temperature for 5 minutes before serving to allow the flavours to meld.
Chef's Notes
  1. A handful of arugula or mixed greens can be added for extra freshness and volume.
  2. This salad pairs beautifully with burrata and grilled sourdough for an easy summer appetizer or a light meal.
  3. Serve with salmon or roasted chicken for a more substantial meal.

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