Marinated Tomato Salad with Olives and White Beans
From Cook's Country
To prevent the tomatoes in our Marinated Tomato Salad with Olives and White Beans from turning to mush, we first needed to extract any excess moisture. After slicing the tomatoes into wedges, we salted them, placed them on paper towels, and let them sit. The salt slowly drew the moisture to the surface, and the towels helped wick away the liquid.
After the tomatoes had drained, they were ready to absorb a bold dressing. Some recipes recommended marinating the tomatoes overnight, but we found only a few minutes was necessary to allow the tomatoes to soak up the flavorful marinade. To complement the tomatoes in our marinated tomato salad, we added small amounts of potent ingredients like olives. White beans provided creamy counterpoints to the acidic tomatoes.
Cannellini beans are white Italian kidney beans. If you can’t find them. Great Northern beans or navy beans can be substituted. Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden, about 5 minutes.
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