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Bread Salad with Summer Beans and Feta

Bread Salad with Summer Beans and Feta
Photo by Erin Kunkel

Ingredients

  • 12 oz. feta cheese, coarsely crumbled
  • 3 medium red tomatoes, seeded and cut into 3⁄4-inch dice
  • 1 Tbs. coarsely chopped fresh oregano
  • 1⁄2 lb. green beans, cut into 1-inch pieces
  • 1⁄2 lb. yellow wax beans, cut into 1-inch pieces
  • 1 small red onion, cut into 1⁄2-inch dice
  • 6 oz. coarse-textured rustic bread, 3 to 4 days old
  • + 6 more ingredients
    • Kosher salt and freshly ground black pepper
    • 3 medium yellow tomatoes, seeded and cut into 3⁄4-inch dice
    • 5 Tbs. red-wine vinegar
    • 1⁄3 cup extra-virgin olive oil
    • 1⁄4 cup fresh basil leaves, lightly packed
    • 2 cloves garlic, minced

Slice the bread into 1-inch slices. Sprinkle with 1⁄2 cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes. Bring a large saucepan of salted water to a boil. Add the green and yellow beans and simmer u...

View full recipe at Fine Cooking

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