One of my favourite things about warmer days is the glorious fresh produce that’s available. After a winter of seeing sad excuses for fruit and veggies lining the aisles of the grocery store, I always feel a little happier when the warm weather kicks in, and the food looks, smells, and tastes far more appetizing.
I love my salads, and often I use the tried-and-true formula that I learned growing up: sliced tomatoes + chopped lettuce + optional onion/cucumber + olive oil + salt + balsamic vinegar = yummy house salad. Although this recipe is delicious, I like trying new recipes and mixes of salad, and this one is a new simple spin on fresh salad that goes with anything.
- 375g (13oz) green beans, ends trimmed
- 250g (9oz) grape tomatoes, halved
- 1 small onion (or shallot), minced
- 2 tbsp basil
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1 tsp pepper
- Cook green beans in boiling water for 2 minutes, until tender but still crisp.
- Rinse and add to a serving dish along with tomatoes, onion, and basil.
- Drizzle on olive oil, vinegar, sprinkle salt and pepper.
- Mix well.
That’s it! Super simple recipe, and I really liked the green beans being the base flavour, it made for a more interesting texture and flavour than lettuce. I found that the 2 minutes in boiling water really made the colour a vibrant kelly green, and had just the right amount of crunch.
I served this salad as a side with chicken burgers, but I think it would work just as well with grilled or roasted chicken, beef burgers, even steak! It’s really versatile, and the basil gives it a really nice flavour that’s a little bit Italian. Bon appetit!