August Bean Salad (Insalata Di Fagiolini)

Simple end of Summer salad with produce fresh from the garden.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 lb tomatoes (preferably heirloom)
• 1  lb  yellow string bean, trimmed
• 1  lb  green string bean, trimmed
• 2  small carrots, julienned
• 1⁄2 bunch chives, cut into 2-inch lengths
• 2  small  summer squash, julienned
• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
•  salt, to taste
•  fresh ground black pepper, to taste
• 3  ounces parmigiano-reggiano cheese, shaved (optional)

Directions

1. Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into ¼ inch pieces.
2. Steam beans until crisp-tender. Immediately chill in ice water; drain.
3. In a large bowl, combine beans, carrots, chives, squash and tomato strips. Add oil, vinegar and generous pinch salt and pepper; stir gently to combine. Top with cheese and serve.