Friday, September 8, 2017

Heirloom Tomato Salad with Green Beans

I LOVE tomatoes, heirloom tomatoes in particular, and use them as often as I can. They appeal not only to my sense of taste, but also to my artistic nature; I simply love all of the wonderful, earthy colors. I'm happy enough just to eat them on their own, but I do like to create new recipes in order to showcase their varied tones.

Here is a simple salad recipe for you, tomato salad with green beans. You read that right, green beans. You can use fresh ones that have been cooked (or blanched if you like your green beans a bit on the crunchy side), or canned. Both taste equally good. I find green to be the perfect backdrop for the tomatoes, because it really makes their colors pop. I like to serve this with
homemade vinaigrette (I used a creamy version here and loved it) and lately I've been hooked on pistachios. But, feel free to use your own favorite vinaigrette dressing, or even a bottled one. They all work, because the tomatoes are the stars here. This makes an excellent summer side dish, and is perfect to take to a picnic, or barbecue. It's summery, fresh, and always delicious.
Heirloom Tomato Salad with Green Beans

1 container
Melissa’s baby heirloom tomatoes, halved
1 15-ounce can cut green beans (or an equal amount of fresh cooked)
2 cups fresh baby spiach
1 tablespoon chopped fresh basil
1 tablespoon drained capers
1/4 cup grated fresh Parmesan cheese
1/2 small red onion, cut into thin slices
Salt and pepper to taste
Your favorite vinaigrette

Toss all ingredients together in a large bowl, refrigerate for at
least one hour to meld flavors. This keeps for 1 to 3 days refrigerated.

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Linda said...

What a great composition. I'm going to add green beans to my salad today!

Angie Church said...

oh so yummy this sounds very tasty the green beans is something quite different
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