Summer is here and salads are in high demand. This super salad, by Australia’s iconic Italian-born chef, Stefano de Pieri, is simple and delicious. Four ingredients and you’re there, and it makes the most of summer beans and sweet cherry tomatoes. Serve it with your favourite bbq or roast meats or for a lighter meal, just add some tinned tuna and crumbled feta.
Ingredients
500g small green beans, trimmed
2 punnets cherry tomatoes, halved
1 garlic clove, shaved at the last minute
Extra-virgin olive oil
Salt flakes
Method
Cook the beans in plenty of boiling water, until just tender, drain well and plunge into cold water to cool. Place the beans in a large bowl with all the remaining ingredients and toss to combine. Of course, you could add herbs and toasted nuts according to your taste preferences or simply serve according to the basic recipe.
Recipe taken from Modern Italian Food by Stefano de Pieri. Stefano learnt to cook as a child at his mother’s elbow in the family farmhouse in the north of Italy. This early grounding has instilled in him a love of delectable and robust dishes based on the bounty of the season, a practice he still follows today when cooking in his adopted homeland of Australia. Modern Italian Food offers recipes with roots from the Old World into the New: from the Treviso dishes Stefano’s family used to cook in Italy, to the recipes that he has developed using Australian regional produce. Food, for him, is about conviviality and hospitality, to be made and consumed with immense enjoyment and in the company of family and friends.
You can purchase Modern Italian Food at cooked.com.
Published by Hardie Grant Books.
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