Tomato, String Bean, and Artichoke Salad

Tomato, String Bean, and Artichoke Salad
Staff Writer
Daniel Krieger
Tomato, String Bean, and Artichoke Salad

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.

4
Servings
90
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Pound  green beans, ends trimmed
  • 1/4  Pound  yellow wax beans, ends trimmed
  • 1/2  Cup  red wine vinaigrette
  • 2  Tablespoons  crumbled feta cheese
  • vine-ripe tomatoes, preferably heirloom, cut into rough wedges
  • pieces artichoke hearts, roughly chopped
  • 1/2  cucumber, thinly sliced
  • 2  Tablespoons  minced shallot
  • 1  Teaspoon  dry Greek oregano
  • 1/2  small red onion, thinly sliced
  • 2  Tablespoons  chopped parsley
  • 2  Tablespoons  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.
 

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
15mg
5%
Carbohydrate, by difference
5g
4%
Protein
5g
11%
Vitamin A, RAE
180µg
26%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
59mg
6%
Choline, total
14mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
39µg
1%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
75mg
11%
Selenium, Se
5µg
9%
Sodium, Na
330mg
22%
Water
95g
4%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.