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.

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

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.

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.

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.

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Parsley Salad with White Beans and Mint Dressing