SERVES 6
PREP 45 minutes
STAND 30 minutes
- 4 oz. fresh green beans
- 4 oz. asparagus, trimmed and cut into 2-inch pieces
- 1 cup sugar snap pea pods, cut into 1-inch pieces
- 2 slices crusty country Italian bread, about 1 inch thick
- 1 Tbsp. olive oil
- 1 large tomato, halved and sliced, and/or 2 cups cherry tomatoes, halved
- 1 small cucumber, halved, seeded, and sliced 1⁄2 inch thick
- 1⁄2 cup roasted red sweet peppers, cut into bite-size strips
- 1⁄2 of a small red onion, thinly sliced
- 1⁄4 cup pitted Kalamata olives, halved
- 1⁄4 cup torn fresh basil leaves
- 1 recipe Red Wine Vinaigrette
Directions:
- Trim stem end of beans and cut into 2-inch pieces. In a large saucepan cook beans, asparagus, and pea pods in lightly salted boiling water 2 minutes. Use a slotted spoon to transfer vegetables to a bowl of ice water. When chilled, drain and set aside.
- Brush bread slices with 1 Tbsp. oil. Toast on a grill or under the broiler until lightly browned, turning once. Cool slightly, then tear bread into 1-inch pieces.
- In a large bowl combine beans mixture, bread, and the next six ingredients (through basil). Pour half of the Red Wine Vinaigrette over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand 30 minutes.
- When ready to serve, toss again. If desired, sprinkle with salt and black pepper.
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