Tomato-Marinated Greens and Beans Toast

By Kay Chun

Updated August 12, 2020

  • A sheet pan of toast with browned edges, a pile of swiss chard and tomatoes, and some finished toasts with the salad placed on top.
    Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
40 minutes
Rating
4(640)
Comments
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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.

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Ingredients

Yield:4 servings

  • 1 pound ripe heirloom or beefsteak tomatoes (about 2 large tomatoes), halved crosswise

  • ¼ cup extra-virgin olive oil, plus more for serving

  • 2 tablespoons drained capers, plus 1 tablespoon caper brine

  • 2 tablespoons minced shallot

  • 2 tablespoons distilled white vinegar

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • ⅛ teaspoon grated garlic

  • 4 ounces Swiss chard, stems separated and thinly sliced, leaves stacked and cut into ¼-inch-thick ribbons

  • 8 ounces cherry or grape tomatoes, halved

  • 1 (14-ounce) can lentils, rinsed and drained

  • 4 thick toast slices

  • Freshly grated Parmesan, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

41 grams carbs; 1 milligram cholesterol; 352 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 12 grams fiber; 743 milligrams sodium; 15 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Working 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 ½ cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and ¼ cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.

  2. Step 2

    Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.

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Ratings

4 out of 5
640 user ratings
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Comments

nanu

Canned lentils? Seriously? They cook up faster than the rest of the recipe comes together, and will give better texture and flavor. Then, any extras and their broth, plus a few “toss-ins” for interest, and you’ve got a nearly instant lentil soup! It’s two, two, two meals in one!

Esu Anahata

One other note: as the sauce was already plenty watery and since it was going to go on toast, I did not add the 1/4 cup and didn't miss it at all.

jac

Some people, like me for example, don't want to add the heat required to boil dry beans and lentils to their already hot living quarters so using canned makes this recipe a summer option

David Morris

For a lower-carb option, I used roughly chopped dry-roasted unsalted peanuts instead of of the lentils. I thought the crunch and flavor were great. But don’t add the nuts till you’re ready to eat or…well, you know.

Rich M

Wondering if this can be made with canned tomatoes and, if so, how. It is increasingly difficult to find decent tomatoes, even during season.

mel

This was delicious, but I did make a few minor changes. Red wine vinegar instead of distilled, I cooked dry dePuy lentils instead of using canned and I topped the toasts with burrata. I used a bunch of Cherokee purple tomatoes from the farmers market and instead of adding in cherry or grape tomatoes, I chopped up my remaining farmers market tomatoes. I hope that I can get more good tomatoes to make this again.

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