Wax Bean Salad with Grape Tomatoes and Scamorza

Wax beans are such a lovely vegetable which are a wonderful ingredient in a large variety of summer salads, but their season is, unfortunately, a short one. One better makes the most of it! This recipe is with grape tomatoes, fresh basil and (fresh, i.e. non-smoked) Scamorza cheese. The dish may be enjoyed either as a tapas-style starter, or it also makes a very nice side to a hearty slab of good meat from the barbecue.

The recipe is for approx. 2 to 4 servings, depending on whether you serve this dish as a starter or a main course.

Sanni

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Ingredients (2 to 4 servings):

  • 500 grams of wax beans
  • 6 to 8 grape tomatoes
  • 4 slices of (fresh) Scamorza, ca. 1/2 cm thick
  • a handful of fresh basil, chopped roughly
  • (high quality) olive oil & white vinegar (I used an apple elder flow vinegar; but, e.g., a  white balsamic vinegar or sherry vinegar would also work nicely with this dish)
  • freshly ground pepper, salt
  • a few leaves of fresh oregano, finely chopped
  • a few thin slices of rye bread
  • a few tablespoons of olive oil

Preparation:

  1. Wash the beans and remove the tips and tails. Blanch for approx. 4 minutes inn lightly salted water.
  2. Drain the beans and let cool down. Then cut into approx. 1 cm long pieces.
  3. Wash and dry the tomatoes. Cut into quarters.
  4. Cut the cheese into dices.
  5. Prepare a vinaigrette from the oil, the vinegar, the oregano, freshly ground pepper and salt.
  6. Combine the ingredients in a bowl, add the vinaigrette and mix well. Season with more freshly ground pepper and salt to taste.
  7. Drizzle the olive oil over the bread slices and pour 1 to 2 tablespoons into a frying pan. Pre-heat the pan over high temperature and then roast the bread from both sides for a few minutes.
  8. Serve the salad on the roasted bread.

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