It really is too hot to spend too long in the kitchen at the moment with this hot weather – not that I’m complaining as it will soon be cold and raining. This salad is so easy and quick to make and is firm becoming one of my favourites to have made up and ready in the fridge to have as a side with grilled chicken, steak or even just on its own.
I pour the dressing over the salad just before I’m about to serve, otherwise I find the basil becomes a bit limp. I tend to store my dressings, sauces and pesto in old jam jars in the fridge, it’s nice to have a choice of dressings and pesto to ‘jazz’ up different dishes!
-300g cherry tomatoes, washed & quartered
-1x 400g tin of butter beans, drained & rinsed well
-1/4 small red onion, finely sliced
-small handful of basil, roughly torn
-4 Tbsp. Extra Virgin Olive Oil
-2 Tbsp. Balsamic vinegar
-Salt & Pepper to taste
How To Make
For the salad combine all the ingredients in a large bowl.
To make the dressing, place the ingredients in a jar, place the lid on tight and give it a good shake. If you’re making the dressing in a bowl, whisk until combined.
Pour the dressing over the salad if serving immediately, alternatively, store the salad and dressing in separate airtight containers in the refrigerator until ready to serve.
(I told you it was quick and easy!)