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.
500g small green beans, trimmed
2 punnets cherry tomatoes, halved
1 garlic clove, shaved at the last minute
Extra-virgin olive oil
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.
You can purchase Modern Italian Food at cooked.com.
Published by Hardie Grant Books.