Grilled Tomato & White Beans
Grilled ripe tomatoes have a rich, caramelized aroma. Tossed with basil and lavender pesto, grilled red onions, and cannellini beans it’s a quick and easy side dish or entrée with extra greens.
Grilled Tomato with Basil and Lavender Pesto
Category
Salad
Servings/Yield
2 appetizers or sides for 4
Author
Helen Park
Grilled ripe tomatoes have a rich, caramelized aroma. Tossed with basil and lavender pesto, grilled red onions, and cannellini beans it’s a quick and easy side dish or entrée with extra greens.
Ingredients
3 ripe plum tomatoes, cut into ¼’s
1 can cannellini beans, drained and rinsed
-
1/4 cup Basil and Lavender Pesto (50g)
1 red onion, skin on and cut into ½” slices
-
Olive oil for grilling
-
Salt to taste
-
Pepper to taste
Directions
Heat heat up the grill and make sure it is clean.
To grill the tomatoes:
Season the tomatoes lightly with olive oil, salt and pepper and grill on the hottest part of the grill on each cut face until you can see light charred marks and smell roasted flavor.
Remove from the grill and set aside.
To grill the red onions:
Brush each side of the red onions and season with salt and pepper, careful to keep the slices in tact.
Lay on the grill and allow to caramelize, flipping to grill both sides and cook through until tender.
Once cooked, remove the onions to a platter and slide the skins off and discard.
To season the salad:
In a large bowl, separate the onion rings and add in the tomatoes, beans, pesto, and salt and pepper to taste. Toss gently to prevent damaging the tomatoes and serve on platter.
Recipe Note
Find our Basil and Lavender Pesto here!
Recipe Note
This recipe is great with ripe tomatoes – grilling or pan searing only makes the tomatoes richer in flavor but you can also use the tomatoes fresh without cooking.
The salad is great warm, cold, or room temperature.
Usage Ideas
This recipe also works well as a large platter for a group.
Questions? Contact helen@laboiteny.com
