Wednesday, July 27, 2011

Cherry Tomato Salad with Beans, Blue Cheese and Arugula


Our local markets are in full swing with incredibly tasty ripe tomatoes.  Heirlooms in all shapes, colors and sizes, little cherry sized gems, or the giant beefsteak red guys are scattered on tables throughout the market and are quite simply hard to resist.  Last week my favorite organic stand featured packages of Baby Heirlooms and I found myself returning home with not only two of the packages but a bagful of assorted green, red and yellow larger sized heirlooms to boot.  As timing would have it my own backyard cherry tomato plant is prolific with perfectly ripe fruits of its own and I have my hands full of tomatoes.

Looking to use as many of these little guys as possible, Cherry Tomato Salad came to be.  One of those creations where measurements more equal "what we have on hand" rather than precise cups and spoons, the salad is versatile and has worked with so many different veggies, but it always serves to please.

A few handfuls of  cherry tomatoes get you started along with about half a can of beans.  Preferring Garbanzo Beans (chickpeas) or White Beans, we toss them with the tomatoes, add in a little onion (red, white or even scallion) and toss gently with white balsamic and a little oil.  Salt and Pepper bring out a little zing and the oiled arugula serves as a base.  Topped with a sprinkle of crumbled blue cheese, you have a bright salad singing summer's praises!




Cherry Tomato Salad with Beans, Blue Cheese and Arugula
The measurements below are more of a guideline... I have a friend who doubles the dressing and another who prefers more oil in the oil/vinegar ratio.  Below is close to what I use, though I usually just add a splash or two from the bottle without measuring.  For a higher bean to tomato ratio use the whole can of bean and you will have Bean Salad with Cherry Tomatoes, Blue cheese and Arugula!  Makes two hearty or three smaller servings.

2-3 handfuls cherry tomatoes, quartered
1/2 can beans, drained and rinsed (we prefer either garbanzo or white beans)
1-2 slices of onion, chopped (about 1/4 cup)
2 Tbs white balsamic vinegar
1 1/2 Tbs oil (I use an herbed garlic olive oil)
Arugula
oil to drizzle
blue cheese, crumbled
salt and pepper to taste

In a medium bowl place the quartered tomatoes, drained and rinsed beans and chopped onion.  Drizzle with the olive oil and vinegar and toss lightly to coat.  Season with salt and pepper and taste... adjust seasonings if necessary.

When ready to serve take a handful or two of washed arugula and toss lightly with a drizzle of oil.  Place on a serving plate and top with the tomato mixture.  Top with crumbled blue cheese and serve.

32 comments:

  1. I think you've dealt with your overabundance of tomatoes rather nicely :) Great looking salad! Buzzed

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  2. A gorgeous salad! The blue cheese additions sounds interesting, in a good way :p

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  3. A gorgeous salad! The blue cheese additions sounds interesting, in a good way :p

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  4. This is so full of life! It is really just a pretty pretty salad!

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  5. What a great summer salad and the addition of blue cheese is so yummy!

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  6. OH YUM!! I'm going to make that for lunch! No bleu cheese...I have feta cheese! :)

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  7. I love a salad made into a true meal with beans!

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  8. Elyse made a similar salad for us on
    Sunday before we departed for our Adirondack part of the vacation, except she used Mozarella balls. Tomatoes not ripe yet here in NY.:(

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  9. Great idea to put beans in the salad- I always only think to use black beans but garbanzos and white would be great too. Love love the mini hierloom tomatoes - they are my fav.

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  10. Love the salad. This is a nice colorful fix that would be filling as well.

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  11. Hooray for summery salads! This is totally hearty and fresh. Love it, Kim!

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  12. So pretty and colorful! That is one heck of a dinner salad!

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  13. A great fresh summer salad. I could use it for dinner tonight!

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  14. What a beautiful salad! I like everything in it - I bet together it's magic! I would have to substitute goat cheese for gorgonzola for hubby...but it's a small sacrifice! Thanks for the Friendship request - buzzed this!

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  15. Kim this is perfect for this time of year.. Very very beautiful!!!

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  16. That salad has everything I love in it. Looks fabulous!!

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  17. Beautiful salad, Kim! I love the colors and the blue cheese must take it over the top! Thanks for sharing :)

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  18. What a beautiful summer salad!

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  19. Nice! I will definitely add this to our menu.

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  20. What a pretty salad. I LOVE blue cheese! So definitely going to give this one a try! : )

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  21. I would make this for a picnic! :D

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  22. i love getting new tomatoes at the farmers market. my head starts spinning immediately.
    This salad sounds great. Packed with so many delicious goodies.

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  23. Appetizing salad there. Love the addition of blue cheese.

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  24. What a perfect salad dish, Kim. I had no idea that chickpeas were also garbanzo beans. Love it - sounds so much sexier!

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  25. What a stunning salad - love ALL the flavors you put together. Just got home from getting my "cut and color" and I am starving. Just wish I had this in front of me right now.

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  26. That's a colourful summer treat! I love the combination.

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  27. I'll have to skip the blue cheese (too salty alas..) but the rest -- AMAZING! Thanks for sharing such a beautiful salad idea.

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  28. You have single handedly managed to incorporate FOUR of my absolute favorite ingredients (blue cheese, tomatoes, arugula, and garbanzo beans) in one very tasty looking dish! Awesome!

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  29. Chickpeas, blue cheese? I'm in!

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  30. Kim, Looks soooo refreshing and what a good use for all the tomatoes I bought at the farmer's market. And the blue cheese adds such a nice touch! Hope your summer is going great. :)

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  31. Such a simple & lovely summer salad. My cherry tomatoes are just about ripe in my garden, so I'll have to make this!

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