White Bean Salad with Parmigiano Reggiano and Zucchini
This easy to assemble cold cannellini bean salad features sautéed zucchini, cherry tomatoes, and IL Villaggio Parmigiano Reggiano DOP. Make ahead for simple al fresco dining.
Prep Time: 15 minutes • Cook Time: 15 minutes

Ingredients (Serves 4)

  • 1 medium or 3 baby zucchinis, sliced
  • 2 Tbsp extra virgin olive oil, divided
  • 1 (14oz) can cannellini beans, drained
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 2 Tbsp lemon juice
  • 2 tsp sherry vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 cup cherry tomatoes
  • 1 cup shaved IL Villaggio Parmigiano Reggiano DOP
  • 6-8 fresh basil leaves, chopped
  • Salt and pepper

Instructions

In a large pan heat 1 Tbsp olive oil over medium heat. Add zucchini and cook for 2-3 minutes, or just until softened with a slight crisp.

Transfer to a large bowl with the remaining ingredients. Season with salt and pepper.

Best when chilled for 3-4 hours to allow flavors to merge. Top with additional IL Villaggio Parmigiano Reggiano before serving.