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Heirloom Tomato and Endive Salad with Olive Bagna Cauda

A vibrant salad featuring heirloom tomatoes, crisp endive, and a warm, flavorful olive bagna cauda dressing, perfect for summer meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium heirloom tomatoes, sliced into wedges Opt for various colors for a stunning presentation.
  • 1/2 cup grape heirloom tomatoes, halved These little gems pack a concentrated sweetness.
  • 1 cup cooked chickpeas Try homemade for the best flavor or canned for convenience.
  • 2 to 3 endives, sliced Or substitute with baby arugula for an added peppery kick.
  • Lemon wedges, to serve Nothing beats the zesty brightness of fresh lemon juice.
  • Chopped parsley, optional For garnish and a pop of color.
Bagna Cauda Ingredients
  • 1/4 cup good quality olive oil Invest in a great bottle, as the flavor makes all the difference.
  • 1/3 to 1/2 cup black olives and/or capers, pitted and minced For saltiness and umami.
  • 3 large cloves garlic, minced For that aromatic punch.
  • pinch red pepper flakes, optional To add a hint of heat.
  • 1/2 lemon Juice of
  • Salt and freshly cracked pepper, to taste

Method
 

Preparation
  1. In a large bowl, combine the heirloom tomatoes, grape tomatoes, and cooked chickpeas. Slice the endive or arugula and add it to the bowl, gently tossing to combine.
Make the Olive Bagna Cauda
  1. In a small saucepan over low heat, add the minced garlic, black olives or capers, and the optional red pepper flakes. Stir consistently for about 7 minutes until the garlic softens and becomes fragrant, but be cautious not to brown it.
Add the Lemon Juice
  1. Gently stir in the lemon juice, continuing to cook for an additional 2-3 minutes. Season with salt and freshly cracked pepper—taste as you go to get the right balance.
Assemble the Salad
  1. Remove your saucepan from heat and arrange the salad on serving plates. Spoon the warm bagna cauda generously over the salad, allowing it to soak into the crisp greens.
Finishing Touches
  1. Serve your salad with fresh lemon wedges for an extra zing and a slice of artisan bread to mop up every drop of that delectable sauce.

Notes

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. You can prepare the bagna cauda a day in advance.