White Bean Bruschetta Salad

Absolutely perfect on a hot summer day, this white bean bruschetta salad comes together in minutes. Great for pool days and picnics, barbecues or at home alone on the sofa watching Netflix with a bottle of wine.

Servings: About 2 entrée salad portions, or 4 side salad portions

1 can/jar white beans, rinsed and drained (jars here in Spain are about 400g, while cans in the US are usually 15oz)

2 cups cherry tomatoes, diced (I used heirloom for a punch of color!)

1 cup cucumber, diced

1 garlic clove, pressed or minced

2 Tablespoons red onion, minced

1/2 cup chopped basil

1 teaspoon sea salt flakes (I prefer the flakes, if you don’t have them feel free to use regular salt)

pepper to taste

pinch of red pepper flakes (optional)

1/4 cup EVOO

2 Tablespoons balsamic vinegar

Add all ingredients into a large bowl or container, and stir gently to combine. Let sit in the fridge for about an hour before serving. I like to top mine with a big ole’ handful of arugula and serve with some good crusty bread.

*I served mine along with an ice cold glass of gazpacho and some chilled red wine! You can also serve it as a dip instead of a salad, with pita chips or flat bread.

LEFTOVERS IDEA: Make some homemade latkes, top with a heaping serving of the white bean bruschetta and - you guessed it - a generous handful of arugula!