A bread salad from lombardy

300g green beans


3 thick slices coarse – grain bread

1 large clove garlic

2 large Flavorite tomatoes

2 tbs extra virgin olive oil

1 tbs red wine vinegar

Frehaly ground black pepper

Trim beans, drop into boiling salted water and cook until they start to lose their crispness. Drain and refresh in iced water. Drain again and tip into a bowl. Sprinkle with salt.

Toast bread and while still warm rub with garllic. tear bread into bite-sized pices and add to bowl. Cut tomatoes in 2.5cm chunks and add to beans with oil and vinegar. Add salt and pepper to taste and gently toss.

Serve at room temperature.

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