Butter Bean, Sungold, And Smashed Cucumber Salad

When sungold tomato season rolls around, I find myself tossing them in just about any dish I can. They truly are the jewels of summer! Marinating the sungolds and smashed cucumbers slightly ahead of time gives them a chance to release a bit of their juices, making a lovely, flavorful base for the salad. I find the easiest way to smash the cucumbers is by placing my knife flat on top of the cucumber and smashing down with my palm, as you would crush a garlic clove. I call for celery vinegar here (TART Vinegar makes one) because I find it adds such a special touch to this salad. However, red wine vinegar is lovely, too, and a more readily available swap. There will be quite a bit of delicious liquid that forms at the bottom of the bowl as the salad sits, perfect for dipping into with a chunk of focaccia (see page 226).

By Hailee Catalano

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 6 ounces sungold tomatoes
• 2 mini seedless cucumbers
• 3 tablespoons celery or red wine vinegar
• 0 to taste Kosher salt and freshly cracked black pepper
• 15.5 ounce can butter beans
• 0.5 cup extra virgin olive oil
• 2 scallions
• 1 red finger chile
• 0.25 cup fresh basil leaves
• 0 for serving olive oil

Instructions

1. Toss the tomatoes, cucumbers, vinegar, salt, and pepper in a medium bowl. Let marinate at room temperature for 15 minutes.
2. Add the beans, olive oil, scallions, chile, and basil (see Note), and toss to combine. Season with more salt and pepper.
3. Serve, topped with more olive oil and pepper.