Beatrice’s Salad (tomatoes, green beans, croutons and bocconcini)
- 30 MIN
- 10 MIN
- In a saucepan, cook the beans in boiling water for several minutes, until al dente. Rinse under cold running water to keep the beans bright green. Drain well.
- Cut the bread into 1-cm (1/2-inch) cubes. In a skillet, brown the bread on all sides in the butter. Season with salt.
- Core the tomatoes and cut into cubes.
- In a bowl, whisk together the oil and vinegar. Add all the ingredients and toss to coat. Season with salt and pepper.