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Category: Salad
Prep Time: Cook Time: Total Time:
4 bite-size red potatoes, halved
1 tsp salt
1 (8 oz) pkg French green beans (raw, not frozen)
3 red heirloom tomatoes (1 1/2 to 2 lbs.), cut into wedges
3 yellow tomatoes (1 1/2 lbs.), cut into wedges
1 (14 oz) can artichoke hearts, drained and halved
8 oz fresh mozzarella (1 inch balls), halved
1/4 lb pitted large green olives without pimiento (about 2/3 cup)
1/3 lb pitted kalamata olives (about 2/3 cup)
3 to 4 tbsp extra virgin olive oil
1 to 2 tbsp balsamic vinegar
1/4 tsp dried oregano
Salt and freshly ground black pepper
1/4 cup chopped fresh basil
Place potatoes and salt in medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 8 to 10 minutes. Use slotted spoon to remove potatoes and plunge in large bowl of ice water; drain well. Return water to a boil. Add green beans; cook until crisp-tender, about 4 minutes. Use slotted spoon to remove green beans and plunge into ice water; drain well.
On large serving platter, arrange potatoes, green beans, tomatoes, artichoke hearts, fresh mozzarella, and olives. Drizzle oil and vinegar over vegetables. Season with oregano, salt and pepper. Sprinkle basil over top. Serve at room temperature.
NOTE: I was able to find adorable miniature heirloom tomatoes at Trader Joes and used them halved instead of the full-size ones called for in the recipe.
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POMODORO SICILIANO
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Category: Salad
Prep Time: Cook Time: Total Time:
4 bite-size red potatoes, halved
1 tsp salt
1 (8 oz) pkg French green beans (raw, not frozen)
3 red heirloom tomatoes (1 1/2 to 2 lbs.), cut into wedges
3 yellow tomatoes (1 1/2 lbs.), cut into wedges
1 (14 oz) can artichoke hearts, drained and halved
8 oz fresh mozzarella (1 inch balls), halved
1/4 lb pitted large green olives without pimiento (about 2/3 cup)
1/3 lb pitted kalamata olives (about 2/3 cup)
3 to 4 tbsp extra virgin olive oil
1 to 2 tbsp balsamic vinegar
1/4 tsp dried oregano
Salt and freshly ground black pepper
1/4 cup chopped fresh basil
Place potatoes and salt in medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 8 to 10 minutes. Use slotted spoon to remove potatoes and plunge in large bowl of ice water; drain well. Return water to a boil. Add green beans; cook until crisp-tender, about 4 minutes. Use slotted spoon to remove green beans and plunge into ice water; drain well.
On large serving platter, arrange potatoes, green beans, tomatoes, artichoke hearts, fresh mozzarella, and olives. Drizzle oil and vinegar over vegetables. Season with oregano, salt and pepper. Sprinkle basil over top. Serve at room temperature.
NOTE: I was able to find adorable miniature heirloom tomatoes at Trader Joes and used them halved instead of the full-size ones called for in the recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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