Tomato and green bean salad

Tomato and green bean salad

Salata od rajcica i mahuna

By
From
Dalmatia
Serves
4

Tomatoes always taste best from your own garden. When I was growing up in Croatia, in summer a large section of our vegie patch was reserved for tomatoes. They coloured our summer table in dazzling salads, stews, bakes and pasta sauces. Even today, now I’m living in Australia, you will still find tomato plants in the sunniest part of my backyard.

Ingredients

Quantity Ingredient
600 grams tomatoes, chopped into small pieces
400 grams green beans, cut into quarters
150 grams spelt
1 red onion, thinly sliced
1/2 cup fresh mint leaves
50ml extra virgin olive oil
20ml red wine vinegar
sea salt
freshly ground black pepper

Method

  1. Season the tomato well with salt and place it in a colander set over a shallow plate or bowl. Transfer to the refrigerator and chill overnight – the tomato will lose some water and the flavour will intensify.
  2. Cook the beans in boiling seasoned water for 5 minutes, then drain and immediately refresh in ice-cold water. Drain again.
  3. In a separate pan, cook the spelt in seasoned water for about 18 minutes. Drain and cool.
  4. Put the beans, tomato, onion, spelt and mint in a serving bowl and mix to combine. Dress with the olive oil and vinegar, season well with salt and pepper and serve.
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