Golden tomato pieces, large white beans and a caper dressing make a substantial harvest salad.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 500 g ripe Yellow Jelly tomatoes, chopped
- 1 can butter beans, 540 ml, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp capers, chopped
- 2 tbsp chopped parsley
- 1/4 tsp salt
Method
- Whisk oil, lemon, capers and salt in a serving bowl.
- Add drained beans and tomatoes; fold gently to keep the beans whole.
- Rest 10 minutes, add parsley and spoon onto plates with the accumulated dressing.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Yellow Jelly Tomato Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
