CHERRY TOMATO & WHITE BEAN SALAD

Here's a very quick weeknight salad recipe for the summer!

Ingredients

• ¼ cup olive oil

• 3 tablespoons red wine vinegar

• ¾ teaspoon kosher salt (such as Diamond Crystal)

• ½ teaspoon Dijon mustard

• ½ teaspoon black pepper

• ¾ cup very thinly sliced red onion (about ½ a small onion)

• 1½ teaspoons minced garlic (about 1 large clove)

• 2 pints cherry tomatoes, halved

• 1 (15-ounce) can cannellini beans, rinsed and drained

• ⅓ cup chopped fresh parsley

• ½ cup shaved Parmesan (about 2 ounces)

Prep

1. In a small bowl, whisk together the olive oil, vinegar, salt, mustard, and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.

2. Place the tomatoes, white beans, and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

Enjoy!

Original recipe from NYT Cooking here.