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Beatrice’s Salad (tomatoes, green beans, croutons and bocconcini)
(7)
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Preparation
30 min
Cooking
10 min
Servings
6
Vegetarian
Nut-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
4 oz (125 g) green beans, trimmed
2 slices country bread
1/4 cup (60 ml) butter
4 red tomatoes
4 yellow tomatoes
1/3 cup (75 ml) olive oil
2 tablespoons (30 ml) balsamic vinegar
2 green onions, finely chopped
200 g mini bocconcini balls, quartered
1/2 cup (125 ml) chopped fresh basil
Salt and pepper
Preparation
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.
Personal Note