White Bean and Tomato Salad with Oven-roasted Yellow Squash with Homemade Pesto


It’s always a good idea to invite chefs in who have their own culinary point of view so that you can learn from them. Chef Rachel Lauginiger made this impressive lunch, which consisted of a white bean and tomato salad sprinkled with microgreens and oven-roasted yellow squash with a homemade pesto.


Roasting yellow squash takes about 10-12 minutes and only 5 minutes of prep beforehand. Pesto is just as quick and easy.


White Bean and Tomato Salad
  • 3 large heirloom or organic tomatoes, cut in eighths
  • 6 cups white beans, cooked
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces microgreens
  • sea salt, to taste
  • pepper, to taste
Oven-roasted Yellow Squash 
  • 3 yellow squash, cut into half moons
  • 1 tablespoon extra-virgin olive oil
  • sea salt, to taste
  • pepper, to taste
  • oregano, to taste
  • Garlic powder, to taste
Basil Pesto
  • 1 1⁄2 cups of basil
  • 2 garlic cloves
  • 2 tablespoons pine nuts
  • 1/2 lemon, juiced
  • 1⁄3 cup extra virgin olive oil


White Bean and Tomato Salad
  1. Either use canned white beans or dried beans. If using dried beans, soak the beans for 4-6 hours, transfer them to a pot, bring them to a boil for 2 minutes, then reduce to a simmer for another 12-15 minutes. Remove any froth that comes to the surface. Cook the beans and add salt just when they start to tenderize. Cool them before serving.
  2. Place the heirloom tomatoes in a bowl and sprinkle with salt, toss. Oven roast them until juicy for about 30 minutes at 300°F.  Let stand for about 1 hour.  Combine the remaining ingredients, saving the microgreens as an edible garnish on top. Toss gently. You can serve room temperature or cold.
Oven-roasted Yellow Squash and Pesto
  1. Brush the squash with olive oil and some salt and pepper. Add oregano and garlic powder. Oven-roast them at 375°F  until tender, approximately 10-12 minutes.
  2. For the pesto, add the basil, garlic cloves, pine nuts and juice of lemon together with olive oil. Blend on high in a food processor or blender for 2 minutes and add to the squash.






Vegetarian Dairy-free Gluten-free Vegan