Green Bean, Tomato and Chèvre Salad
Sunnyside Cook
Provençal flavors to celebrate summer
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)