Tomato, String Bean, And Artichoke Salad

4 from 1 ratings

Loaded with fresh herbs, this is a refreshing summer salad when you've overdone the tomato and mozzarella thing. Adding day-old chunks of toasted bread brushed with olive oil makes it a great version of panzanella.

Servings

servings

Ingredients

1/4 pound green beans, ends trimmed
1/4 pound yellow wax beans, ends trimmed
1/2 cup red wine vinaigrette
2 tablespoon crumbled feta cheese
4 vine-ripe tomatoes, preferably heirloom, cut into rough wedges
3 pieces artichoke hearts, roughly chopped
1/2 cucumber, thinly sliced
2 tablespoon minced shallot
1 teaspoon dry greek oregano
1/2 small red onion, thinly sliced
2 tablespoon chopped parsley
2 tablespoon chopped dill
16 leaves mint, torn
kosher salt and freshly cracked black pepper, to taste

Directions

Prepare an ice water bath and bring a pot of salted water to a boil. Blanch the beans until tender but still snappy, about 3 minutes, then shock them in the ice water bath. Drain well and dry on a clean towel.
In a bowl, combine the beans, vinaigrette, feta, tomatoes, oregano, red onion, cucumber, shallot, artichokes, and herbs. Toss well with clean hands. Taste and adjust the seasoning with kosher salt and pepper.