800 g mixed baby tomatoes, quartered (see tip, below)
2 medium Lebanese cucumbers, halved lengthways, thickly sliced
400 g canned cannellini beans, drained, rinsed
1 medium red onion, chopped
⅓ cup medium-sized basil leaves
¾ cup pitted black olives, drained
micro herbs, to serve (optional)
¼ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
1 clove garlic, crushed
- Combine tomato, cucumber, beans, onion, basil and olives in a large bowl.
- To make dressing, combine all ingredients in a small bowl and whisk until combined. Season. Pour dressing over salad and toss to combine. Arrange on a platter or in a bowl and sprinkle with micro herbs to serve, if desired.