Ingredients
1/4 pound green beans
2 slices crusty french bread
1 T olive oil
2 large tomatoes cut into 1 inch chunks
1 cucumber sliced 1/2-inch thick
1/2 cup roasted red pepper cut into strips
1/2 small red onion thinly sliced
1/4 cup pitted kalamata olives
1/4 cup torn fresh basil leaves
1 teaspoon dijon mustard
1 clove garlic, minced
1/4 cup olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon sea salt
black pepper to taste
Instructions
Trim beans and cut into 2-inch pieces. In a large saucepan cook beans in lightly salted boiling water for 2 minutes. Use a slotted spoon to transfer to a bowl of ice water. When chilled, drain and set aside.
Brush bread slices with 1 tablespoon oil. Toast on a grill or under the broiler until lightly browned, turning once. Cool slightly, then tear bread into 1-inch pieces.
In a large serving bowl combine beans, bread, tomatoes, cucumber, sweet peppers, red onion, olives and basil.
For dressing: In a small screw-top jar combine the 1/4 cup olive oil, vinegar, mustard, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well to combine. Pour half of the dressing over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand for 30 minutes.
When ready to serve, toss again. Sprinkle with additional salt and pepper, if you like.
Green beans, bread, tomatoes, cucumbers, peppers, basil, onions, and garlic are all available at the markets
