4
1 rating

Tomato, String Bean, and Artichoke Salad

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.

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
  • 4 vine-ripe tomatoes, preferably heirloom, cut into rough wedges
  • 3 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
Servings4
Calories Per Serving233
Total Fat18g27%
Sugar7gN/A
Saturated4g20%
Cholesterol7mg2%
Protein5g10%
Carbs17g6%
Vitamin A90µg10%
Vitamin B120.1µg2.2%
Vitamin B60.3mg14.1%
Vitamin C35mg58%
Vitamin E2mg12%
Vitamin K90µg100%
Calcium111mg11%
Fiber6g24%
Folate (food)75µgN/A
Folate equivalent (total)75µg19%
Iron2mg11%
Magnesium60mg15%
Monounsaturated5gN/A
Niacin (B3)2mg8%
Phosphorus125mg18%
Polyunsaturated8gN/A
Potassium662mg19%
Riboflavin (B2)0.2mg11.5%
Sodium715mg30%
Thiamin (B1)0.1mg9.9%
Zinc0.9mg6%