|Tuscan Beans with Tomato and Feta on a bed of Swiss Chard.|
I ran across this recipe when cleaning out one of the units at work after my sweet tenant needed to move on to assisted care. The photo of this dish really caught my eye, and yes the photography in this book is great, but it was the combination of tomatoes and garbanzo beans......
With fresh tomato season ending soon, I wanted to make this salad. Like all cooks before me and everyone that will come after, I changed the process a bit. Oh and used what I currently have in the garden.....tender baby beet greens from the garden.
adapted from: keep the beat recipes, deliciously healthy dinners
scant 2 cups of cooked garbanzo beans OR 1 16 oz can drain and rinsed
2 c cherry tomatoes, halved
2 T olive oil
1 T balsamic vinegar
1 t dried oregano (if you have fresh in the garden, 2 T chopped)
salt and pepper to taste
12-16 whole leafy greens, romaine, leaf lettuce, tender beet greens - what ever is available or in your garden or kitchen
shaved Parmesan crumbled blue or feta
In a large bowl, combine the oil, vinegar, and oregano, whisk well.
Add tomatoes and beans, coat with dressing, season with salt and pepper. This can be done before and allowed to sit and marinate while you cook the rest of dinner.
To serve: place the largest leaves, 2 or 3 on each of four plates. Gently tear a couple leaves and place in the center of the plates, divide the salad and serve on top of the torn greens, garnish with cheese.
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