Green Bean Salad with Bruschetta

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My Mom found this recipe (or one like it) quite a while ago. I feel I was still in high school when she first made it, which to me, is quite a while ago. It has become a staple when fresh green and wax beans are picked daily from the garden. There is something about a fresh homegrown green bean. There is something about anything homegrown.

Speaking of homegrown – I stopped by a little farm store near us and picked out a beautiful ripe tomato (ours are soooo close to ripe!) and some 100% pure Vermont feta cheese! Chain-store feta < local whole-milk feta!

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I like to give credit when credit is due, but since I have no idea where this simple concoction came from, I will give credit to my Mom! I never really pay attention to amounts, so I am guessing below. Just go with what seems right for your palette!

Green Bean Bruschetta

Fresh green beans (about 1/4-1/2 lb)

2 tomatoes

5-8 large basil leaves

crumbled feta cheese (about a 1/4 cup)

olive oil (or any other type of tasty oil)

balsamic vinegar

s & p

1. Clean and trim green beans. In a small pan, add green beans and an inch of water and cover. Place over high heat until boiling. Let boil for about two minutes. Remove, drain, and rinse beans under cold water. (In other words, blanch your beans!).

2. Chop tomato into small cubes. Roll the basil leaves length wise and thinly chop (this will make long strips).

3. Plate the green beans. Top with tomatoes. Crumble the feta cheese over the tomatoes, sprinkle with the basil strips and season with salt and pepper. Prior to serving, drizzle with oil and vinegar.

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