It is hot! Too hot! Around these parts, we are fortunate that when it becomes too hot to cook there's usually a weekend festival where delicious ethic food can be purchased. While mixing and mingling is always good fun, pickup seemed the best idea on the hottest weekend we've had this year.
The Serbian Festival was in full swing this weekend and Andrew braved the weather to pick up a mixed grill of lamb, pork and cevapcici (tasty little ground meat sticks).
Since I'd picked up fresh green beans and a mix of cherry tomatoes (alas, no heirlooms yet) at Saturday's market, I decided to put them all into a salad. Here's the simple and delicious recipe.
Marinated Green Been and Tomato Salad
1 pound green beans
A cupful, or so, of mixed cherry tomatoes, halved
2 scallions, thinly sliced to include some of the green
Zest of one lemon
Salt and pepper to taste
Steam the beans until crisp tender, three to five minutes.
Drain the beans, add the tomatoes and immediately toss with the olive oil--just enough to coat.
Sprinkle on a good squeeze of lemon juice.
Add the zest.
Salt and pepper to taste.
Allow the salad to sit, uncovered, until cool. Refrigerate for a few hours.
Serve cold or at room temperature.
To quote Ina Garten: "How easy is that?"