Green Bean and Tomato Salad

Cooking Light, July 2010
photo: John Autry

I used probably 2 pounds of green beans and 1 pound of tomatoes and used about 1/2 cup of feta cheese instead of the anchovies. A great recipe for fresh picked green beans!

Inspired by the salad the Manzone sisters enjoyed every summer in Italy, this dish is pure simplicity, a fresh and flavorful use of peak summer produce.

Ingredients
1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds beefsteak tomatoes, seeded and cut into 1/2-inch-thick wedges
5 tablespoons balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 anchovy fillet, minced
3 tablespoons extra-virgin olive oil

Preparation
1. Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.

2. Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.