Name: Allegros TUSCAN BEAN SALAD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (spring mix or baby greens); 1.5 cups cherry or grape tomatoes, halved; 0.5 cup red onion, thinly sliced; 1.5 cups canned cannellini beans, drained and rinsed; 1 cup canned garbanzo (chickpeas), drained and rinsed; 0.5 cup kalamata olives, pitted and halved (optional); 0.25 cup fresh basil leaves, torn; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 cup extra-virgin olive oil; 3 tbs balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 clove garlic, minced; 0.5 tsp salt; 0.25 tsp black pepper; 4 oz goat cheese log (chèvre), about 4 oz; 8 slices French baguette or ciabatta, sliced 1/2 inch thick; 2 tbs unsalted butter, softened; 1 clove garlic, halved (for rubbing) + 1/2 clove minced for vinaigrette listed above; 1 tbs olive oil (for brushing); 0.5 tsp dried oregano or Italian seasoning (optional)

Method

Salad

Prepare vegetables and beans

Place mixed greens in a large salad bowl. Halve the cherry tomatoes and add to the bowl. Thinly slice the red onion into half-moons, separate into rings and add. Drain and thoroughly rinse the cannellini beans and chickpeas; shake off excess water and add to the bowl. Add halved Kalamata olives if using and torn fresh basil. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper; toss gently to combine.

Dress salad

When ready to serve, pour desired amount of the prepared balsamic vinaigrette over the salad (start with about 3/4 cup), tossing gently until greens and beans are evenly coated. Taste and adjust seasoning with additional salt or pepper as needed. Reserve any extra vinaigrette for guests to add additional dressing.

Balsamic Vinaigrette

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake to combine. Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the vinaigrette emulsifies and thickens slightly. Taste and adjust acidity or sweetness as desired. Set aside at room temperature until ready to dress salad.

Warm Goat Cheese & Garlic Toast

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Prepare the bread: arrange the baguette or ciabatta slices in a single layer on the baking sheet. Lightly brush each slice with 1 tablespoon olive oil (spread evenly) or spread a thin film of the softened butter. Sprinkle the slices lightly with 1/2 teaspoon dried oregano or Italian seasoning if using.

Warm the goat cheese: slice the 4 oz goat cheese log into 8 rounds (about 1/4 inch to 1/2 inch thick). Place one goat cheese round on each bread slice. If you prefer a slightly melty top, brush the bread edges with oil but keep the cheese centered so it melts gently.

Bake the toasts: bake in the preheated oven for 8–10 minutes, until the goat cheese is warm and slightly soft on top and the edges of the bread are golden. For a lightly browned top, switch to broil for 30–60 seconds while watching closely.

Garlic rub finish: remove toasts from the oven and immediately rub the cut side of the remaining halved garlic clove over the warm bread surfaces to impart a gentle garlic aroma (do this lightly; the baked garlic will be subtler). Serve warm.

Alternatively, for a crispier approach: toast the bread alone until golden (about 6–8 minutes), then top with goat cheese rounds and return to oven 1–2 minutes to soften the cheese, then rub with garlic.

Tuscan Bean Salad Recipe