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Parsley Salad with White Beans and Mint Dressing

Parsley Salad with White Beans and Mint Dressing
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Parsley Salad with White Beans and Mint Dressing

Parsley Salad with White Beans and Mint Dressing

Cannellini beans give this rustic summery bread salad, or fattoush, a measure of substance. Cut the pita small and uniform so the pieces crisp up evenly in the oven. You can prepare each of the components of the salad – the pita, dressing, and vegetables – up to 1 day ahead and then toss and serve.

Yields8 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

For the Salad:
 2 pita rounds, split and cut into 1 inch pieces
 2 tbsp Colavita Extra Virgin Olive Oil
 kosher salt
 1 15 oz. can cannellini beans, rinsed and drained well
 1 heirloom grape tomatoes, halved
 1 bunch red radishes, trimmed, washed, and cut in thin half-moons
 2 fresh flat-leaf parsley, larger stems removed and torn into smaller sprigs
For the Dressing:
 ½ cup Colavita Extra Virgin Olive Oil
 ½ cup pitted kalamata olives, coarsely chopped
 1 shallot, finely diced (about 1/4 cup)
 ¼ cup chopped fresh mint
 3 tbsp Colavita Aged Red Wine Vinegar
 freshly ground black pepper

Directions

1

Heat the oven to 425°F. Toss the pita with 2 Tbs. of the oil and 1 tsp. of salt. Transfer to a large rimmed baking sheet and bake, tossing every 5 minutes, until the pita crisps and browns in places, about 12 minutes. Remove from the oven and let cool to room temperature.

2

Make the mint dressing: Add the oil, olives, shallot, mint, vinegar, and ½ tsp. each salt and pepper to a sealable jar or container and shake well.

3

To assemble the salad, set the pita chips, beans, grape tomatoes, radishes, and parsley in a large serving bowl. Give the dressing another shake, add to the salad, and toss well.

Ingredients

For the Salad:
 2 pita rounds, split and cut into 1 inch pieces
 2 tbsp Colavita Extra Virgin Olive Oil
 kosher salt
 1 15 oz. can cannellini beans, rinsed and drained well
 1 heirloom grape tomatoes, halved
 1 bunch red radishes, trimmed, washed, and cut in thin half-moons
 2 fresh flat-leaf parsley, larger stems removed and torn into smaller sprigs
For the Dressing:
 ½ cup Colavita Extra Virgin Olive Oil
 ½ cup pitted kalamata olives, coarsely chopped
 1 shallot, finely diced (about 1/4 cup)
 ¼ cup chopped fresh mint
 3 tbsp Colavita Aged Red Wine Vinegar
 freshly ground black pepper

Directions

1

Heat the oven to 425°F. Toss the pita with 2 Tbs. of the oil and 1 tsp. of salt. Transfer to a large rimmed baking sheet and bake, tossing every 5 minutes, until the pita crisps and browns in places, about 12 minutes. Remove from the oven and let cool to room temperature.

2

Make the mint dressing: Add the oil, olives, shallot, mint, vinegar, and ½ tsp. each salt and pepper to a sealable jar or container and shake well.

3

To assemble the salad, set the pita chips, beans, grape tomatoes, radishes, and parsley in a large serving bowl. Give the dressing another shake, add to the salad, and toss well.

Parsley Salad with White Beans and Mint Dressing

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