Cherry Tomato, Green Bean And Wax Bean Salad With Herbed Bread Crumbs
This colorful and vibrant green bean and tomato salad is a delightful addition to any meal. Tender green and yellow wax beans are tossed with sweet cherry tomatoes, red onions, and flavorful breadcrumbs for a satisfying dish bursting with freshness and crunch. The zesty dressing adds a tangy kick that ties everything together beautifully. This salad is a perfect combination of textures and flavors, making it a lovely side dish or a light main course for any occasion.
— Constant Cookbook
Ingredients
- Kosher salt, to taste, plus 1/2 tsp.
- 6 oz. green beans, trimmed and cut into 3-inch lengths
- 6 oz. yellow wax beans, trimmed and cut into 3-inch lengths
- 1 1/2 cups fresh bread crumbs from coarse country bread
- 3 1/2 Tbs. extra-virgin olive oil
- 3 tsp. chopped fresh thyme
- 2 garlic cloves, pressed
- 2 tsp. red wine vinegar
- 2 cups cherry tomatoes, stemmed and halved
- 1/2 cup chopped red onion
- Freshly ground pepper, to taste
Instructions
- Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the green and wax beans and cook until crisp-tender, about 3 minutes. Drain the beans and plunge into cold water to cool. Drain again.
- Preheat an oven to 375°F.
- On a heavy rimmed baking sheet, toss the bread crumbs with 1 1/2 Tbs. of the olive oil, 1 tsp. of the thyme and 1 garlic clove. Season lightly with salt and toast in the oven, stirring occasionally, until golden brown, about 5 minutes. Remove from the oven and let cool.
- In a large bowl, whisk together the remaining 2 Tbs. olive oil, the vinegar, the remaining 2 tsp. thyme, the remaining garlic clove and the 1/2 tsp. salt. Add the green and wax beans, cherry tomatoes and red onion, season with pepper and toss to combine. Stir in the bread crumbs. Transfer to a platter and serve. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Kitchen Garden Cookbook,</i> by Jeanne Kelley (Weldon Owen, 2013).
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