With the summer heat in full swing, avoiding the oven is usually a good idea in a small New York City kitchen like mine. That's when raw veggies and simple, flavorful herby dressings become a go-to for me, and this salad is no exception ~ all you need for prep is a knife & whisk! I like to let the salad marinate in the fridge for 2 hours as well, that way the crusty sourdough bread can soak the juices right up. And if you want to go lighter or keep it gluten-free, skip the bread and mix in some cold farro instead!
Follow along with me HERE
INGREDIENTS
for the salad:
1 heaping cup of cucumbers, thinly sliced
1 heaping cup of cherry tomatoes, cut in half
1 whole can of butter beans, rinsed
for the dressing:
3 tbl lemon juice
2 tsp red vinegar
1/2 cup olive oil
1 heaping tsp horseradish
1 tbl fresh dill, roughly chopped
2 tbl chives, chopped
1 tsp capers
1/2 tsp fine sea salt
Pepper to taste
Sprinkle of fresh basil
DIRECTIONS
1. Prep veggies and combine in a bowl with the rinsed beans
2. Whisk the lemon juice, vinegar and olive oil together in a bowl until fully combined. Add in the horseradish, fresh herbs, capers and salt + pepper and mix well
3. Pour the dressing over the veggie/bean salad and mix
4. Let the salad sit, covered in the fridge for at least 2 hours
5. Sprinkle some fresh basil on top right before serving!
