Roasted Tomato, Olive and Cannellini Bean Salad

This simple salad is both colourful and delicious. Roasting the tomatoes gives them a more interesting and intense flavour.

6-8 smallish vine-ripened tomatoes
2 Tbsp Lupi Pure Olive Oil
2 x 400g cans cannellini beans, drained
1/2 – 3/4 cup pitted Kalamata olives, roughly chopped
1/4 cup fresh basil leaves
Salt and freshly ground black pepper, to taste

1/4 cup Lupi Extra Virgin Olive Oil
1/4 cup lemon juice
1 clove garlic, finely chopped
1 tsp Dijon mustard

Serves: 4-6