Italian Chopped Salad
with marinated white beans / rye croutons / sun-dried tomato vinaigrette
This fresh salad is inspired by antipasto, the first course in many Italian meals.
Smarts: Make a double batch of vinaigrette to use again in Thursday's meal.
- Farro, uncooked - 3/4 cup
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained or rinsed
- Oil, olive - 1 Tbsp
- Lemon juice - 2 tsp
- Italian seasoning - 1 tsp
- Green beans - 1 lb, trimmed and chopped into 1" / 2.5cm pieces
- Garlic - 2 cloves, chopped
- Bread, rye - 3 slices, cubed (sub any sandwich bread)
- Tomatoes, roma - 4, chopped
- Kalamata olives - 1/2 cup, sliced, drained and rinsed
- Butter - 1 Tbsp + 1 Tbsp
- Salad greens - 6 oz
- Garlic - 1 clove
- Sun-dried tomatoes in oil - 2 Tbsp
- Basil, dried - 1/2 tsp
- Vinegar, balsamic - 2 tsp
- Vinegar, red wine - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp (use some of the oil from the sun-dried tomatoes if possible)
- Cook farro - Double if making Wednesday’s meal. Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Make vinaigrette - Double if making Thursday’s meal. Peel and crush garlic (portion for vinaigrette). Combine with sun-dried tomatoes, dried basil, balsamic vinegar, red wine vinegar, honey, and olive oil (portion for vinaigrette). Blend until smooth with an immersion blender or standing blender. If the dressing is thick, blend in some water until smooth and pourable. (Can be done up to 5 days ahead)
- Marinate beans - Rinse and drain beans. Combine beans with olive oil (portion for salad), lemon juice, and Italian seasoning. Let sit for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Green beans / Garlic (portion for salad) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Bread - Slice into cubes. Leave uncovered overnight if possible (stale bread makes better croutons). (Can be done 1 day ahead)
- Tomatoes - Chop tomatoes.
- Olives - Drain and rinse.
- Heat a large skillet over medium heat. Add first part of butter and then bread cubes to melted butter. Toast, stirring occasionally, until bread is crisp on all sides, 6 to 8 minutes. Add garlic (portion for salad) and saute until fragrant, ~1 minute more. Season with some salt and pepper.
- While croutons are toasting, place green beans in a microwave-safe bowl. Cover with a damp paper towel and cook in the microwave on high until tender, 3 to 5 minutes. Toss green beans with second part of butter and some salt.
- If farro was made ahead you can reheat it in the microwave (or serve it chilled).
- Assemble salads by arranging a bed of salad greens. Top with farro, white beans, green beans, tomatoes, olives, and croutons. Top with dressing (reserve half if doubled). Enjoy!
I bought croutons instead of making them, but otherwise stuck to the recipe. Very tasty but not super filling.0 Helpful
No garlic in the vinegrette or roasted0 Helpful
Amazing! I did cook the proscecco because i dont like it raw. Had to leave out the green beans because they went bad! (note to self: i need to take into account my "out of town days" when meal prepping!0 Helpful
Needed more dressing0 Helpful
I almost didn't make this but decided to try it after reading all the reviews - I'm so glad I did! I didn't include olives since I don't love those, and I added some leftover parmesan cheese from this week's tortellini. I would have liked a bit more dressing, just because it was so thick that it was hard to mix it evenly throughout the salad. The croutons were amazing!0 Helpful
We're a big fan of the Cook Smart 'main meal' salads. Keep them coming!0 Helpful