Inspired by Anna Jones’s tomato and coconut cassoulet, a rustic and cozy late summer dream hardly worth altering, this subtly lighter version is the perfect salad addition for your casual Wednesday evening or elevated gathering. Made with crisped sourdough, the sweetest roasted cherry tomatoes, and a subtle hint of creamy coconut, I’m most drawn to the ease of the one-skillet meal, everything into the pot, made complete with seasonal vegetables, grains, fiber and plant based protein. I serve my vegan tomato sourdough salad alongside fresh arugula, lightly dressed with lemon juice and olive oil. Although you won’t find one on my plate – Andrew topped his with a runny fried egg.
can (14 ounces) cannellini beans, drained and rinsed
light coconut milk (from can)
cherry tomatoes, halved
fresh basil, torn
slices (¼ pound) sourdough bread, rustically torn
salt & pepper to taste
In This Recipe
Preheat oven to 400 degrees F, rack in the middle.
In a large oven proof skillet heat one tablespoon olive oil over medium heat until just hot. Add leek, garlic, ginger, salt and pepper and reduce heat to low, stirring regularly for 10 minutes, or until leeks are very soft and fragrant. Stir in diced tomatoes, cannellini beans, and coconut milk, return heat to medium, and allow skillet to simmer for an additional 5 minutes. Remove from heat.
Add the fresh tomatoes, followed by the basil. Then, push the torn slices of sourdough bread into the gaps between the tomatoes. Drizzle with remaining tablespoon of olive oil and bake for 30 minutes, or until tomatoes are bursting and bread is golden. Remove from oven, serve and enjoy!