Roasted Cherry Tomatoes and Cannellini Beans Salad


Have you been looking for a super healthy recipe that combines nutritional virtues with great flavor? Look no further! In the one bowl you have the antioxidant powers of tomatoes, the good, necessary fats of extra-virgin olive oil, the antibacterial boost of garlic and the mood-elevating kick of rosemary. Add to this blissful mix the low-in-fat-high-in-iron, gluten-free, vegan-friendly and utterly delicious cannellini beans and you have granted yourself a beauty treatment for the insides that is sure to show its mighty benefits on the outside too. Whomever said that Italian food is not healthy ought to think again….

INGREDIENTS, serves 4 as a side dish, 2 as a main meal accompanied with bread

600 gr (1.3 lb) of cherry tomatoes (I used mixed heirloom)

4 tablespoon of EVOO

2 tablespoons of white balsamic vinegar (regular balsamic vinegar or verjuice are good substitutes)

A generous handful of mixed fresh herbs (thyme, oregano, rosemary)

Salt, to taste

freshly ground white or black pepper, to taste

1 teaspoon of sugar

1  tin of Cannellini beans, well drained and rinsed (if using dried-and-soaked beans, 450 gr (1 lb) will be more than enough)


1. If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered in water, throw in some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.

2. Preheat your oven to 160 C (320 F).

3. Put the washed tomatoes in a large bowl, leave some whole and cut the rest in half. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.


4. Pour the tomato mix onto a large roasting tray lined with baking paper. Bake for 45-50 minutes or until blistered, but still intact. Add the well-drained beans to the tomatoes while that are still warm, taste for seasoning and fix as required.

5. Serve warm as a side dish or accompanied by toasted sourdough for a more substantial meal.


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14 Comments Add yours

  1. Totally agree. Italian cuisine has always been healthy. Most dishes are vegetable based. You just have to watch the amount of cheese and meat you add to your creations. This bean and tomato dish is perfect.

    1. Thanks Jovina! I agree with you. There is general misconception that Italian only gorge themselves on tons of pasta and have lots of meat every day, but the truth is that Italian cuisine is mostly vegetarian and it feature legumes and pulses profusely.

  2. Gorgeous, delicious, love it, make it!! X0

    1. Thanks Ally bella! Have a lovely weekend! x

  3. Vivianne says:

    Stunning and healthy, i love cannellini beans ! Thank you Silvia 🙂

    1. Thanks Vivianne! I love beans too, in pretty much all of their incarnations!

  4. Treedson says:

    A plate full of goodness, looked absolutely tasty too. Yummy!

    1. Thanks Andrew, so please you liked it!

  5. Be still my heart…..this is just the kind of recipe I love!! And so healthy! Canellini beans are one of my favorite and roasted tomatoes…say no more! If I bring some crusty bread, could I come over for lunch??

    1. Thanks so much for your words. Yes, please, you bring the bread, I’ll open the vino!

  6. This looks like a gorgeous dish, perfect for Spring! Delicious

  7. Jane says:

    I found your blog this week when looking for a homemade passata recipe. I’ve made your passata and it was delicious. I’ve also made this recipe twice already and my husband said it’s the best and only way to eat tomatoes! I’m in the UK and we’ve had a very good year for growing our own and yes, I have a mini glut but I’m very happy 🙂

    1. Thanks Jane! Your message makes me most happy!

  8. Fi says:

    looks like a yummo salad!

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