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Knife and Fork Green Bean, Tomato, Cucumber and Olive Salad with Hummus and Tonnato

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The hummus, tonnato, and green beans can be made ahead. Allow ingredients to come to room temperature before assembling the salad.

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1/2 pound green beans, trimmed
  • 1 medium cucumber
  • 1 – 2 slices grilled bread per serving
  • 1 teaspoon vegan butter or avocado oil per slice of bread
  • 1/2 pound cherry tomatoes, halved
  • 1/2 cup Kalamata or mixed olives, pitted and halved
  • 1/2 medium red onion, sliced
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon dried chile flakes
  • 1/4 cup capers, drained
  • Extra-virgin olive oil
  • 1 cup of greens (salad lettuce, arugula) per servings
  • 1/2 cup chopped fresh herbs (mint, basil, dill, parsley etc.)
  • Hummus
  • Vegan Tonnato
  • Coarse salt and ground pepper

Instructions

  1. Trim the ends of the cucumber, cut in half and scrape seeds out with a spoon. Cut each half again in half (the cucumber is now quartered) and chop into 1/4 in pieces. Toss with salt and place in a colander to drain – about 30 minutes. Blot off extra moisture and salt.
  2. In a large skillet with a lid bring 1/2 cup salted water to a boil. Add beans and cover, cooking until crisp-tender, 3 – 6 minutes. Drain and set aside to cool.
  3. Melt 1 teaspoon of vegan butter or avocado oil (per slice of bread) in a large skillet. Add bread slices and weight with a heavy lid from a smaller pan. Cook for 2 – 3 minutes. Remove cover, flip bread adding more butter or oil as needed. Put the lid weight back on for another 2 to 3 minutes.
  4. In a large bowl, olives, onion, cucumbers and capers. Add red wine vinegar and chile flakes. Season well with salt and pepper and toss to combine. Add 1/4 cup extra-virgin olive oil and toss again.
  5. Spread hummus in a thick layer over each piece of toast. Divide the steamed beans between the servings and place on top of the hummus. Top with the cucumber tomato mixture. Garnish with greens and herbs. Drizzle a tablespoon or two of the tonnato over each pile of salad.

Find it online: http://shiftycrafty.com/knife-and-fork-green-bean-tomato-cucumber-and-olive-salad-with-hummus-and-tonnato/