Recipe Friday: Tomato & White Bean Salad Provençal (2024)

HAPPY RECIPE FRIDAY!

Today we are featuring Jodi Kay – author, recipe creator, and photographer of Happy Hearted Kitchen!

MEET JODI

Hi, I’m Jodi!

A blogger, baker, maple syrup lovin’ Canadian girl living in France.

I have always loved food, and I grew up in a household where we ate dinner together every night, and my mom taught us to eat real food with natural ingredients. I consider myself so very lucky for that, she makes homemade jam and a mean carrot cake, she worked hard but always found time to make sure our family was well nourished. So I’d say that food has always been an important part of my life.

France has an amazing food culture – a focus on local produce and eating seasonally seems to be a way of life here. However, when it comes to vegetarian dishes, something falls a little short. Which is why I decided to start my blog, happy hearted kitchen. I wanted a place to journal my recipes and stories from this new country, but also to show that all the amazing vegetables growing around us could be the star of the plate, and not just a side dish or baked with cream and cheese (although that has its time and place too). I try to spotlight seasonal ingredients in my weekly posts, and find most of my inspiration every Wednesday browsing through the local organic market.

When I’m not cooking or in the kitchen, you can find me baking granola and making flat whites at the local coffee shop, jogging the valley trails, or escaping into the mountains with my man and our tent in search of a little adventure. It’s a pretty simple, happy hearted life.

HOW I #LIVEMYHEALTH

I like to eat well and I like to eat a lot. I spend most of my days dreaming about my next meal, and different flavor combinations to try. I focus my diet around natural, plant-based foods because they give me the best energy to get me through my day, go for a run after work and sleep well at night. But I don’t stress if I treat myself to some chocolate or a glass of wine, because, well, I’m only human. And if I feel like my legs need a day off, then so be it. We can’t do everything perfectly all the time, so learning to be kind and understanding with myself plays a big role in how I live my health as well.

Fresh, nourishing food. Simple, whole-hearted living. Time in the outdoors to feed the soul. Move, eat, sleep, repeat! For me, it’s really as simple as that!

TOMATO & WHITE BEAN SALAD PROVENÇAL

I am sharing a really simple recipe with you all today, one that highlights summer’s glorious tomatoes with a little French touch.

I tend to be drawn to more Mediterranean flavors in the kitchen, zesty citrus, sun-kissed fruit and vegetables, lots of fresh herbs and olive oil. So here is a salad that you could find us eating outside on any given summer’s night.

It is the easiest salad to put together, but looks elegant and vibrant when placed on the table. This recipe makes a great side dish or a picnic salad. If you are really short on time you could always use a store-bought tapenade and combine it with a bit of olive oil for super quick and easy dressing. Enjoy!

Vegan & Gluten-Free.Serves a small crowd.

Ingredients

• 1/4 cup sundried tomatoes, preferably in oil
• 1/3 cup black olives, pitted (used a kind/brand that you know and love)
• Small handful capers
• 2 small sprigs fresh thyme, leaves removed
• 1 tablespoon olive oil
• 1/2 tablespoon aged balsamic vinegar
• Sea salt, to taste
• 1 1/2 cup cooked white beans (cannellini, linga, butter, etc.)
• 2 cups mixed tomatoes, (halved cherry tomatoes or larger ones diced)
• Olive oil
• Lemon zest
• Fresh cracked black pepper
• Large handful fresh basil

Instructions

1. Place the sundried tomatoes, olives, capers, thyme leaves, olive oil and vinegar in a small blender and pulse to combine. Toss a large spoonful of the olive mix into a bowl and mix in the white beans, taste, season and add more olive mix if you want, but you may have some leftover.

2. Cut the tomatoes into bite size pieces and add to the white bean mix. Adding a little olive oil if it seems dry. Spread the salad onto a platter and top everything with lots of fresh basil, a little lemon zest and a little drizzle of olive oil. Serve with extra tapenade on the side.

A big thanks to Fruitive for sharing my recipe today. Always happy to find new healthy recipes and meet the people who love eating them!

Jodi x

Find more happy hearted recipes on my blog,or follow along with my little daily adventures on instagramand facebook!