Green Bean, Tomato and Chèvre Salad

The variety of colors at summer farmers markets make me want to fill our plates with lively combinations of vegetables.   The season’s temperatures beckon us to have salads more often—a cool composition of the freshest summer produce.

If you want to celebrate the colors and produce of the French countryside, try this dish as a part of a summer celebration. Layering garden fresh green beans, tomatoes, a bit of shallot, basil, and mint, it has both vibrant colors and taste. The chèvre, or goat cheese, adds a tangy yet creamy element to the salad. 

Lynne Kasper presented this salad in an article titled, “Great Tastes of Provence,” in the June 1986 issue of Bon Appétit. Kasper urged her readers to “use the best ingredients. Seek out lush, vine-ripened tomatoes. Select only the fruitiest and most fragrant extra-virgin olive oil…” Lynne Rosetto Kasper has written award-winnning cookbooks and in 2004 helped to create and host The Splendid Table, an American Public Media radio show that recently celebrated its 20^th anniversary.

This Provençal salad has simple ingredients, but small steps help the flavors meld beautifully. Marinating the shallot in red wine vinegar reduces some of its sharpness.

Combined with fresh chopped mint and basil, the onion builds a lovely foundation for the green beans, tomatoes, and cheese.

I used unwaxed dental floss to cut the log of goat cheese into uniform slices.

You can prepare the individual components well ahead of time (parboiling and cooling the green beans; slicing the cheese and tomatoes) and assemble them right before serving.  

A trip to the market can bring a bit of Provence to your summer table with this delicious salad.

Green Bean, Tomato and Chèvre Salad

Sunnyside Cook

Dawn Dobie

Provençal flavors to celebrate summer

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 2 large shallots finely diced
• 2 tablespoons red wine vinegar
• 1 pound thin green beans
• 14 large fresh basil leaves finely minced
• 10 large fresh mint leaves finely minced
• 6-10 small tomatoes thinly sliced
• 4-6 ounces chèvre or mild goat cheese thinly sliced
• Salt and freshly ground pepper
• Extra-virgin olive oil
• Red wine vinegar

Instructions

 

• Mix shallot and two tablespoons of vinegar in a small bowl. Allow to marinate for at least 30 minutes.
• Steam or parboil green beans until crisp-tender, from 3-5 minutes, depending on their size. Rinse under cold water. Drain well.
• Drain shallots and return to small bowl.
• Combine chopped basil and mint. Set aside two tablespoons; mix the remaining herbs into the shallots.
• Place a slice of tomato on outer edge of plate; partially cover with a slice of chèvre. Sprinkle the cheese with about a teaspoon of the onion mixture. Repeat with the remaining tomato slices, cheese, and onion mixture.
• Place green beans in center of plate.
• Sprinkle tomatoes and cheese with reserved herb mixture. Season salad with salt and pepper.
• Just before serving, drizzle salad with olive oil and additional red wine vinegar to taste.

Notes

Salad can be composed one hour ahead of time. Wrap tightly with plastic wrap and allow to stand at room temperature.

Adapted from Lynn Kasper in Bon Appétit (June 1986)