Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This was a nice side, very tasty and good protein too. a nice break from tossed salads and slaw
I’d love to try this for my July 4th bbq, but want to prepare as much as possible in advance. Does it hold up well in the fridge? I’d like to make it the night before.
Hi Lucille, tomatoes aren’t as good after they are chilled, but that said, the salad should be fine if you make it a day ahead. Better if you wait to add the tomatoes until right before serving.
Thanks. Might just make the dressing in advance & assemble it same day.
Perfect for summer’s night. I added sautéed zucchini and fresh arugula from garden. Highly recommend.
I just made this for lunch at work and it was amazing!! I didn’t even have fresh herbs but it still turned out great. Next time, next time… I tried adding mushrooms to the oil from the beginning and it turned out quite nice. Thanks so much!
Delicious! Really satisfying and it is in rotation. I thought that it could also work with less oil, but I’m not complaining, as the dressing was great.
Just made this sans anchovies, because I need a vegan dish. So, I skipped the food processor. After letting the garlic cloves sit in the oil, I mashed them in a press, removed the rosemary, then added all the other dressing ingredients to the skillet. Saved the food processor cleanup. Anyway, it smells great. Hope it goes over well at the picnic.
Tomato season! I needed some veggies today and saw this salad. Added fresh Illinois corn, basil and pasta and yum-mie! And it was just the right amount of dressing–the lemon makes it fresh! I love that really good recipes are just an outline and jumping board for other things! thanks again for your site!
This was yum! There seemed to be a bit too much dressing for the amount of beans/tomatoes so I tossed everything with 2 cups of bow tie pasta. Perfect!
I made this salad this morning, because it sounded so good… and it is! Though, I did use 2 cans of beans to 1 package of tomatoes, and increase the amounts in the dressing a little bit because of this. Just a preference though! Great recipe!
Great – I added green beans for more vitamins. They went with it perfectly, adding crispness and color. A large handful of fresh green beans, boiled for 2-3 minutes, then rinsed with cold water to preserve their color, and chopped into bite size pieces.
This salad is addicting. I will now be making it for the third time in two weeks. I used grape tomatoes and it was delicious. I finally found some cherry tomatoes so I will try it out to see which way I like best.
I made this tonight. Fantastic! The garlic and lemon works well. This will be my lunch tomorrow, over a bed of lettuce.
I’m so excited! Another tasty yet simple recipe … this is my favorite kind of quick side/lunch/supper/picnic dish!!!
This is fantastic with cannelini beans (Italian white beans). The rosemary/garlic infused olive oil in the dressing has a very nice touch.
Great summer salad.
This salad is DELICIOUS! I make it exactly as the recipe says, and it gets rave reviews every single time. My boyfriend – who is a very picky eater from Europe who of course complains all the time about American food – absolutely LOVES this salad. It’s very fresh-tasting, and has a nice, almost sharp (but not overwhelming) flavor. I have to double it every time I make it, as the entire thing gets eaten.
I tried this recipe last night with fresh tomatoes and parsley from my garden. I’m sad to say it was very blah, and no one liked it in my house. I couldn’t understand from the recipe if you blended the oil in with the garlic, parm, lemon zest/juice and anchovies in the food processor? Or if you just added it to the salad at the end? The food processor mix was a thick paste when I mixed it into the beans. I thought maybe I didn’t read the recipe right and should have added the oil to the processed ingredients as well? In any case, I love every single ingredient in this recipe but it tasted really bad. I would never make it again.
Hi April, correction to my earlier response, you did it right. The garlic is made first into a paste with the anchovies. The oil is added at the end. ~Elise
So delightful! I loved this so much the first time I wanted to make it into a main dish. I sauteed some bell pepper, ham, and the beans very lightly in the rosemary oil, then added the tomatoes and some baby spinach before tossing with the dressing. Wonderful and hearty!
Made again last night – Fab! Used basil as had it handy instead of parsley and this works very well too. Perfect for hot summer nights!
This is wonderful!!! I couldn’t find cherry tomatoes, so I used grape tomatoes instead. This is a very healthy, fresh-tasting, and delicious side dish for a cookout.
A GREAT recipe. I’m always on the lookout for interesting and attractive things to do with beans. They’re yummy and so good for you. But, they’re the last thing you want to serve to guests, well, except until now…my guests were ripping my arm off for THIS recipe.
Elise, I feel like I’ve uncovered Colonel Sanders secret recipe (for beans, if he has one, god bless)….thanks for sharing!!!
Anyway my TIP OF THE DAY is to:
MICROWAVE the garlic and oil for 1.5 minutes and then let it rest for 20 minutes thus saving time/dishes/burning the house down.