Tomato-Marinated Greens and Beans Toast
This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp. The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens. Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard greens. The lentils add a meaty bite, but red kidney beans or chickpeas would also work. Refrigerate leftovers and serve over eggs, tossed with warm pasta or as a sauce for roasted chicken or fish.
- Serves: 4 persons
- 1pound ripe heirloom or beefsteak tomatoes (about 2 large tomatoes), halved crosswise
- ¼cup extra-virgin olive oil, plus more for serving
- 2tablespoons drained capers, plus 1 tablespoon caper brine
- 2tablespoons minced shallot
- 2tablespoons distilled white vinegar
- 2teaspoons kosher salt
- 1teaspoon black pepper
- ⅛teaspoon grated garlic
- 4ounces Swiss chard, stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons
- 8ounces cherry or grape tomatoes, halved
- 1(14-ounce) can lentils, rinsed and drained
- 4thick toast slices
- Freshly grated Parmesan, for serving
Step 1Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that’s left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
Step 2Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.