Heirloom Tomato & Butter Bean Puttanesca Salad Recipe

Ingredients

2 anchovy fillets
1 garlic clove
A pinch of crushed chilli flakes
1 tbsp extra virgin olive oil
2 tbsp red wine vinegar
225g heirloom tomatoes
50g black olives, drained
½ tbsp capers, drained
2-3 sprigs oregano
400g tin of butter beans
Crusty bread, to serve

Prep: 15 mins | Cook: nil

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Drain the anchovy fillets and very finely chop them. Peel and grate or crush the garlic. Scoop the anchovy fillets and garlic into a salad bowl. Add a pinch of crushed chilli flakes. Add 1 tbsp olive oil and 2 tbsp red wine vinegar. Season with a pinch of salt and pepper. Whisk together with a fork to make a dressing.

2. Roughly chop the tomatoes and scoop them into the salad bowl. Stone the olives, roughly chop them and add to the tomatoes. Roughly chop the capers and add to the bowl. Pick the leaves off 2-3 sprigs oregano and add to the bowl. Drain and add the butter beans. Gently toss to mix the salad with the dressing.

3. Serve the salad straight away with crusty bread to mop up the dressing.