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.
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
- Wash the beans and remove the tips and tails. Blanch for approx. 4 minutes inn lightly salted water.
- Drain the beans and let cool down. Then cut into approx. 1 cm long pieces.
- Wash and dry the tomatoes. Cut into quarters.
- Cut the cheese into dices.
- Prepare a vinaigrette from the oil, the vinegar, the oregano, freshly ground pepper and salt.
- Combine the ingredients in a bowl, add the vinaigrette and mix well. Season with more freshly ground pepper and salt to taste.
- 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.
- Serve the salad on the roasted bread.