Wow, this was the best dinner I’ve made in a long time! It really surprised me! I made a few tweaks to this recipe: I omitted the red onion (mine had gone bad). I left out the cucumbers and used golden zucchini instead (I pan fried them a little so they weren’t raw). And the bread I used had some garlic in it. Even my 8 year old liked this! What a great summer meal.
Greek Salad Tartines with White Beans
(Real Simple, July 2015)
time needed: 25 min.
1 pound cherry tomatoes, halved
3 baby cucumbers, halved lengthwise and sliced into half moons (I used zucchini)
1/4 small red onion, sliced (I omitted)
2 tbsp capers
5 tbsp olive oil
3 tbsp red wine vinegar
kosher salt and black pepper
1 15.5 ounce can cannellini beans, rinsed
1/4 cup chopped fresh parsley
4 thick sliced whole-grain country bread, toasted
2 ounces Feta, crumbled (about 1/2 cup)
Combine the tomatoes, cucumbers, onion, capers, 2 tbsp of the oil, 2 tbsp of the vinegar, and 1/2 tsp each salt and pepper in a medium bowl. Let sit for 10 min. to allow the vegetables to absorb the flavors.
Meanwhile, toss the beans with the parsley, 1 tbsp of the oil, the remaining tbsp of vinegar, and 1/4 tsp each salt and pepper.
Drizzle the toasts with the remaining 2 tbsp of the oil. Divide the tomato mixture among the toasts and top with the feta.
Serve the toasts with the bean salad.