If you’d like a colorful, healthy summer salad recipe to serve with our 4th of July veal chops, why not try this quick and easy one?
In anticipation of this year’s crop of local heirloom tomatoes, my current favorites are these tasty, colorful tomatoes you can find at your local grocery store.
Haricot Verts with Wild Wonders Tomatoes – A Summer Salad Recipe
- 1 pound haricot verts
- ½ pound small, colorful tomatoes, cut in half
- 2-3 scallions, white part only
- extra virgin olive oil
- 2-3 cloves of garlic, minced
- Salt and pepper to taste
- Place your sliced tomatoes in a bowl with the minced garlic, about ¼ cup of olive oil, salt, and pepper. Toss together and set aside for at least a half hour. The longer this sits, the more flavorful it becomes!
- Boil a pot of water and salt generously. Once the water is boiling, add your beans and cook until just tender. Don’t overcook!
- Empty the beans into a strainer and immediately run cold water over them to stop them from cooking further and to retain their color.
- Once the beans have cooled, toss with the tomato, garlic and olive oil mixture.
- Top with scallions and, if you like, a little lemon zest.
You might notice a pattern in my recipes with garlic and lemon zest. 😉 These are two essentials to a kitchen that easily add flavor to any dish! Keep them and this recipe handy all summer long!
Karen Sagaspe is a Rhode Island native who enjoys food, wine, entertaining and travel. Cooking for friends and family is one of her favorite things to do. She has traveled extensively, lived in Florida, Paris, France and Cape Town, South Africa. When she isn’t in the kitchen, Karen is probably reading a book surrounded by her two Shih Tzu.