Grilled Tomatoes and Onions Cannellini Bean Salad

Eating Mediterranean is such a smart move. Even by adding a few meals a week that match this fresh eating style can have a very positive impact on your health. It’s well known that eating more plant based meals including fresh garden vegetables, whole grains, beans and legumes can reduce your risk for heart disease, diabetes and certain cancers.

Eating fresh home-grown veggies is super rewarding probably because it makes me feel like a rock star to be honest. I didn’t grow up planting vegetables so growing my own makes me feel pretty accomplished.  Right now my garden is brimming with tomatoes, zucchini, cucumbers and a few sad-looking bell peppers that didn’t quite grow to their full potential.  I didn’t plant too much this year because now that it’s just my husband and myself this is plenty. I’ll store the surplus by freezing it; I’m not much of a canner.

I adore and crave this salad. Plus it’s super easy to make even with the grilling of the tomatoes and onions. You can even grill stove top using your grill pan if you want. Grilling brings out such vibrant flavors from the caramelization of the natural sugars in veggies. *Tip: avoid over grilling the tomatoes. You don’t want mushy.  I add protein and fiber by adding the white cannellini beans. One of my preferred canned brands is S&W Beans. They’re always high quality, reasonably priced and readily available at all my preferred markets. If you’re going to eat plant based then you need beans in your life!

Start by brushing your tomatoes and onions with a little olive oil then grilling until charred on both sides, avoiding over grilling so they don’t get mushy. Let them cool a bit and then cut into smaller chunks. Combine with sliced cucumbers, chopped fresh basil and chunky feta cheese. Oh so colorful and Mediterranean!

The vinaigrette is super light. Olive oil, red wine vinegar, Dijon mustard, garlic, salt and pepper.  Doesn’t get any easier or simpler. Pour this over the salad and let sit in your refrigerator before serving.  The longer this salad sits the more the flavors meld.  The beans absorb the flavors of the dressing over time.