Tuscan Salad--sweet ripe tomatoes paired with Italian beans, cheese, and herbs for a satisfying main dish salad
Were tomatoes the forbidden fruit in the Garden of Eden?
From where did the idea originate that the forbidden fruit in the Garden of Eden was an apple? Let's review the story. We are told in Genesis that Adam and Eve are living the perfect life in Eden. They may eat fruit from any tree except one, "the tree of the knowledge of good and evil." Guess what? They eat the forbidden fruit and are expelled from paradise.
The original Hebrew says only "fruit," but in latter-day Western art, ranging from serious religious painting to about a million cartoons, the item in question is invariably depicted as an apple. I don't think so. My vote is that it was a tomato.
Think about it. On a summer day is there anything more fragrant, sweet, or (dare I say) Heavenly that a plump ripe tomato, warmed by the sun? If you have grown your own tomatoes, or are fortunate enough to be the BFF of someone else who does, I'm sure you'll agree with me.
I gave up growing my own "forbidden fruits" two decades ago when I moved to deer country. But I can still find just-picked tomatoes at my weekly Farmers Market. And this is what I did with them today:
- 1 15-oz. can cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup sweet onion (Walla Walla, Vidalea, etc.), minced
- 1/2 cup *boconccini, (see note below)
- 2 tablespoons Kalamata olives, chopped
- 2 tablespoons basil pesto, from jar or homemade
- 1 tablespoon olive oil
- 1/4 tsp. ground black pepper
- 1 cup **garlic croutons, (see note below)
* Small balls (1 inch in diameter or less) of fresh mozzarella marinated in plain or herbed olive oil. If not available, substitute feta cheese.
** to make garlic croutons --
- 4 tablespoons butter
- 1 clove garlic, minced
- 3 (3/4 inch thick) slices French bread, cut into cubes
Preheat oven to 350 degrees F (175 degrees C).
In a large sauté pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
- Place beans, tomatoes, onion, cheese and olives in a large mixing bowl. Stir together the basil pesto, olive oil, and pepper in a small bowl to make the dressing. Pour over the bean/tomato mixture and toss gently.
- Add garlic croutons and toss again just before serving. (If added too soon the croutons will become soggy).
What Makes This Recipe Work?
- Quick to fix
- All ingredients are easily obtainable and relatively low in price
- The addition of beans provides protein and makes this a light, complete meal--great for summertime
© 2011 Carb Diva
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