Fast Recipes

Summer tomato salad with butter beans and Bloody Mary dressing

Let the tomatoes shine in their own right.

  • Serves 4
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When summer tomatoes are their peak, we like to go hard on their sweet sun-ripened flavour. The result? This mixed tomato salad with a Bloody Mary dressing. There's the nuttiness of butter beans to bulk it out, but feel free to serve with grilled white fish or haloumi for a light summer supper.


  • 35 gm (⅓ cup) rolled oats
  • 1½ tbsp finely grated parmesan
  • 80 ml (⅓ cup) extra-virgin olive oil
  • 40 gm almonds, coarsely chopped
  • 300 gm sheep's milk yoghurt
  • 1 tbsp horseradish cream
  • ½ tsp Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 2 tbsp white balsamic vinegar
  • 2 tbsp basil, finely chopped, plus extra leaves, to serve
  • 1.2 kg assorted ripe heirloom tomatoes, sliced or halved
  • 400 gm canned butter beans, rinsed and drained
  • 2 inner celery stalks (about 200gm), thinly sliced, inner leaves reserved


  • 1
    Preheat oven to 200°C and line a large baking tray with baking paper. Combine oats, parmesan and 1½ tbsp oil on the tray and toss to combine then bake until golden (15 minutes), adding the nuts in the last 5 minutes. Season to taste and set aside to cool slightly.
  • 2
    Meanwhile, combine yoghurt, horseradish cream, Tabasco and Worcestershire in a bowl and season to taste. Whisk vinegar, remaining oil and basil in a small jug and season to taste.
  • 3
    Spread yoghurt mixture onto serving plates and top with tomatoes, beans, celery and celery leaves. Drizzle with dressing and scatter with oat crumble and basil leaves.