I love no-recipe recipes, like this one. In the middle of the summer, when I can get my hands on heirloom tomatoes or homegrown cukes, the green beans play a lesser role. Sometimes I substitute in different cheeses (pepper Jack and baby mozzarella balls -- called bocconcini -- are two favorites). This is the basic recipe. Feel free to tweak to your liking!
- Fresh green beans (I usually use two big handfuls), trimmed and cut in half
- 2 large or 4 Roma tomatoes
- 1 block of Monterrey Jack cheese
- Vinaigrette (I prefer homemade but your fave bottled version will work fine, as well)
- Salt and pepper to tasteMethod:Steam the green beans for just a few minutes so they retain a little crunch. Meanwhile roughly chop the tomatoes and cube the cheese into bite-size chunks.
As soon as you drain the green beans, plunge them into ice water so they stay bright green. Remove the green beans from the ice water. Toss with the tomatoes, cheese, and just enough vinaigrette to coat. Season with lots of freshly-ground black pepper and a little sprinkle of salt. Serve chilled or at room temp.