Ingredients for Tomato Chevre And Green Bean Salad
- 1 small red onion, thinly sliced
- Red Wine Vinegar
- 1 pound fresh green beans, trimmed
- Basil Leaves
- Mint Leaves
- Tomatoes
- 4 ounces chevre (goat cheese), sliced
- Oil Cured Black Olives
- Salt and freshly ground black pepper to taste
- Pepper
- Olive Oil
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How to Make Tomato Chevre And Green Bean Salad
- In a small bowl, combine the thinly sliced red onion and 2 tablespoons of red wine vinegar. Let stand for 30 minutes to soften the onion.
- Drain the onion, reserving the vinegar. Return the onion to the bowl.
- Steam or blanch the green beans until crisp-tender (about 5-7 minutes). Drain and set aside.
- Roughly chop 2 tablespoons of basil and mint; set aside. Finely chop the remaining basil and mint.
- Add the finely chopped basil and mint to the drained onion and reserved vinegar, mixing gently.
- On a large platter, arrange a tomato slice against the rim. Top with a slice of chevre and a spoonful of the onion mixture.
- Repeat step 6 with the remaining tomato slices, cheese, and onion mixture, working from the edges to the center of the platter.
- Arrange the green beans in 4 bundles, fanning them out between the tomatoes.
- Sprinkle the reserved chopped basil and mint over the tomatoes.
- Scatter the halved Niçoise olives over the green beans.
- Season the salad generously with salt and freshly ground black pepper.
- Just before serving, drizzle the extra virgin olive oil and a little extra red wine vinegar over the entire salad.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
33g
Fat
30g
Carbs
5g
