This is an example of how a delicious trio of ingredients can be exploited in more than one way to give totally different results – I refer you to the rich bacon, bean and tomato stew (here), which starts with the same building blocks as this lovely, fresh salad. It’s important to give the salad time to macerate before serving, to allow the tomato juices to run and the flavours to develop. I give it 15 minutes at the very least, or make it the day before and keep it in the fridge, adding the ham and final sprinkling of thyme at the last minute.
Serves 4
400g tin white beans, such as cannellini, drained
About 200g cherry tomatoes, quartered (or other flavoursome tomatoes, cut into smallish pieces)
2 or 3 good sprigs of thyme, leaves only (optional)
About 50g thinly sliced Parma ham or other air-dried ham
Sea salt and freshly ground black pepper
For the dressing
¼ garlic clove, crushed with a good pinch of salt
½ teaspoon English mustard
2 teaspoons balsamic vinegar
4 tablespoons extra virgin olive oil
A pinch of sugar
To make the dressing, put the crushed garlic and mustard into a bowl and whisk in the balsamic vinegar and extra virgin olive oil, then add the sugar and season with plenty of salt and pepper. (Or shake the ingredients together in a jam jar to emulsify.)
Tip the beans into a bowl, add the dressing and toss well. Add the tomatoes and most of the thyme leaves, if using, and stir in. Leave for at least 15 minutes, so the tomato juices start to run a little, then stir again, taste and adjust the seasoning if necessary.
Serve the bean and tomato salad topped with the salty ham and a final scattering of thyme leaves, if you have them.
SWAPS In place of ham, use crisp-fried, thinly sliced pancetta. Or top the bean and tomato salad with crumbled blue cheese or goat’s cheese, anchovy fillets or chunks of tinned sardine.