Heirloom Tomato and Bean Salad
by Caren McSherry
With the onset of summer's final harvest, the unforgettable aroma and taste of B.C.'s own heirloom tomatoes are in full glory. This salad brings forth the merits of our farmers and their gift to us city dwellers.
Ingredients:
- 1 pound thin green string beans
- 1 pound thin yellow string beans
- 4 large heirloom tomatoes, cored and quartered
- 1/2 pound feta cheese, preferably goat feta
- 1 small sweet onion, such as Walla Walla or Vidalia, sliced thin
- 1 cup cracked green, or kalamata olives
Salad Dressing:
- 2 large garlic cloves, minced
- 1 tbsp. smooth Dijon mustard
- 3 tbsp. sherry wine vinegar
- 2/3 cup "O" Meyer Lemon Olive Oil
- Fleur de sel to taste
- Freshly cracked Tellicherry pepper to taste
- 3 tbsp. chopped fresh dill for garnish
Method:
1. Blanch both the beans in boiling salted water for about 3 minutes, or until just cooked. Drain and drop them into a bowl of ice water to stop them from cooking and keep the colour. Drain, wrap and chill until serving time. 2. In a large bowl toss together the chilled beans, tomatoes, cheese, onion and olives. 3. Mix together the garlic, Dijon and vinegar, slowly whisk in the oil and add the salt and pepper to taste. Pour over the salad and toss lightly to coat the veggies evenly. 4. Sprinkle the chopped fresh dill over top and serve. Serves 6.
