Saladsdeliciouslyella
Green Bean & Tomato Salad with Pesto Croutons
This vibrant salad is perfect for making the most of ripe tomatoes at this time of year. And trust us when we say, you need to try these pesto croutons! With, juicy tomatoes, crunchy green beans and nutty chickpeas tossed in a simple vinaigrette, it’s a satisfying salad that works just as well as a standalone dish as it does as part of a bigger spread.
👥 4 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
To make the garlic croutons, toasted the sourdough and rub garlic clove into both sides, then tear or cut into bite-sized pieces. Warm a frying pan over medium heat, add the croutons and cook for 3—⏱️ 4 minutes until golden. Remove from the heat and stir in the pesto.
garlic1 clovepesto2 tablespoons
2
Place the tomatoes on a plate and scatter over a generous pinch of salt. Set aside to draw out excess water.
3
Bring a saucepan of salted water to the boil, add the green beans, and cook for 3—⏱️ 4 minutes until just tender. Drain and refresh under cold water.
green beans5.3 oz
4
To make the dressing, whisk together all the dressing ingredients in a small bowl until smooth. Season with a pinch of salt.
5
To serve, drain any liquid from the tomatoes, then toss together with the green beans, chickpeas, basil, croutons and dressing on a platter or in a large salad bowl. Taste and adjust the seasoning as needed.
green beans5.3 oz
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