Since my husband retired last year he was looking forward to starting up a vegetable garden again. Really just the basics to pique his interest. Roma tomatoes, cherry tomatoes, cucumbers, snap peas, yellow wax beans, and string beans. The zucchini plants didn’t make it this year otherwise I’d be posting one of my many versions of zucchini bread. The herb garden did well with lots of fresh Basil, Parsley (flat and curly), Rosemary, Chives and some Oregano. I hope to expand it a bit more next year. This dish starts with great produce from the garden or your local vegetable stand. Here is my delicious Summer String Bean Salad with White Zinfandel Salad Dressing.
This recipe has no measurements. You can make as much as you need and season to taste. It’s a very flexible recipe.
Summer Bean Salad
Fresh Blue Lake Green Beans, cook or steam but leave a bit firm. (I used a combination of green beans and yellow wax bean this time)
Cherry Tomatoes sliced in half
Mozzarella cut into small bite-size cubes (You can also use Feta cheese or any semi-soft cheese to your liking cut into small bites)
Fresh garlic, grated fine on a Microplane. How much you use is up to your personal taste
Add your favorite herbs of choice. The dish in the photo has a chiffonade of some basil and parsley. Salt and pepper to taste.
Toss the bean salad with your favorite Oil & Vinegar dressing, or a squeeze of fresh lemon.
Here is one of my favorite ways to make salad dressing.
White Zinfandel Salad Dressing
1/4 cup White Wine Vinegar (I used Colavita)
3 Tbsp. Water
1 pouch Good Seasons Italian Salad Dressing
1/4 cup Extra Virgin Olive Oil
1/4 cup White Zinfandel Wine
Pour Vinegar, Water, Olive oil and white zinfandel into a Salad Shaker. Then add contents of the Good Seasons Italian salad dressing mix. Shake until well blended. Let it sit in the refrigerator for a few hours before using it.
I hope you will enjoy this dish and thank you for visiting my blog. Please share this site with family and friends.