This is week three, featuring tomato salads of #tomatolove campain to help raise awareness about tomato farmers and fair work conditions. Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by BigKitchen Store. Also visit Recipe for Change to learn more about how to support tomato farmers.
On hot days like today, I try to get out early and search for treasures in my garden! Its fun and rewarding to lift a green leaf and find a bunch of green beans hanging out there, just waiting to be picked!
Add a few tomatoes some peppers (purple ana green today), basil and a quick dressing and voila! I made a salad for a quick lunch from picks in my garden! All that was left was to sprinkle it with some cheese crumbles (I happened to have some feta), grab a fork and enjoy!
4 each tomato, cherry
1/4 cup green beans, blanched and refreshed in cold water
1 Tbsp bell pepper, chopped
1/2 teaspoon basil, fresh, finely chopped
2 tsp olive oil
1/2 tsp balsamic vinegar
Salt and black pepper to taste
1 teaspoon feta cheese, crumbled
1. Blanch beans in water for about 3 minutes until crisp tender. Immerse in ice bath and towel dry before adding to salad mix.
2. While beans are cooking, toss vegetables and basil together.
3. Add beans. in a separate bowl, whisk oil, vinegar, salt and pepper. Pour over veggies and mix to coat.
4. Transfer salad to plate. Sprinkle with feta and enjoy!
Servings: 1
Nutrition Facts
Nutrition (per serving): 116 calories, 88 calories from fat, 10g total fat, 2.8mg cholesterol, 43.8mg sodium, 234.9mg potassium, 6.2g carbohydrates, 1.7g fiber, 1.8g sugar, 1.6g protein, 941IU vitamin a, 28.3mg vitamin c.
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