Warm Tuscan rustic salad

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Serves: 4

By peacelily

(2 Votes) 6


  • 2 red pepper

  • 1 lemon juiced

  • 2 cloves garlic crushed

  • 1 medium red onion diced

  • 6 medium tomatoes (flavoursome eg plum tomatoes)

  • 1/2 cucumber

  • 1kg charlotte potatoes cut in half

  • 50g Greek yoghurt trimmed

  • 1 red chilli fresh, chopped

  • 1 tin cannellini beans

  • 3 slices bread crusty - eg ciabatta or focaccia. Lightly toasted


  1. Boil the halved potatoes in salted water for 15-20 minutes.
  2. Meanwhile, fry the diced onions on a low heat until soft, but not too brown. Leave to cool.
  3. At the same time place the red peppers, whole, under a hot grill for 20 minutes, turning occasionally until blackened and charred.
  4. Roughly chop the tomatoes and cucumber.
  5. Mix the tomatoes, cannellini beans, cucumber and red onion together.
  6. Remove the peppers from under the grill and place in a carrier bag for a couple of minutes to allow the steam to loosen the skin.
  7. De-seed the peppers and skin them using a fork, the skin will come away easily.
  8. Loosely chop the peppers.
  9. Mix the potatoes, peppers and cannellini beans with the rest of the salad.
  10. Tear up the bread and toss it in.
  11. Mix the olive oil, lemon juice, chilli and garlic together and pour over the salad and serve.

Handy Hint

To allow the flavours to truly combine, allow the salad to marinate in the dressing for 20 minutes or so before serving.

Additional Information

  • Salad

  • Make Ahead

  • italian

  • tomato

  • Vegetarian

  • Nut Free

  • Low fat

  • Egg Free

  • Dairy Free

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Your comments

  • AlessandraM 12/06/18 09:35

    Lovely salad however, I would use soaked overnight and cooked beans instead of from a tin ..

  • peanutbutterandbanana 08/05/14 23:29

    You mention green beans in the method but not in the list of ingredients - around 100g????

  • lilibet 23/06/12 21:48

    Dh and I have just made and eaten this beween two of us. It's gorgeous and will be made in the Lilibet household again.

  • LemonTurd 17/06/12 19:02

    Can I ask why you have to remove the pepper skins? I'm keen to use this recipe but that skin-removing seems a bit faffy!

  • 16/05/08 18:53

    to peel the skins off easily, place the peppers in a plastic bag when hot, seal and wait a few minutes till cool and the skin slides off.

  • peacelily 19/01/08 15:29

    This is quick to make and delicious, I usually serve it as a main course as it's hearty and robust but it could be served as a side dish too. The only tricky bit is skinning the peppers but it gets a lot easier with time!