Recipe: Summer Salad

I’m not sure what the name of this salad is, but I call it summer salad because that is exactly what it tastes like. It’s fresh, wholesome goodness in every bite topped with lemon and olive oil.

All of these ingredients are plentiful in the warmer months. I used fresh string beans, but you could use frozen if you had to. The tomato I chose was purple and only half ripe and it was delicious. You could sub it for chopped regular tomatoes or halved cherry tomatoes too. Cucumber would also be a tasty addition to this mix, but I didn’t have any on hand.

Summer Salad


1 lb string beans, washed, trimmed, and cut into smaller pieces

1/4 small red onion, thinly sliced

1 large heirloom tomato, chopped

Olive oil for drizzling

Juice of 1/2 lemon




  1. Steam the string beans in a covered pot over 1/2-inch of boiling water for 3-4 minutes.
  2. Cold shock the string beans by running them under cold water and then draining them.
  3. Combine the beans, tomato, and onion in a bowl.
  4. Mix the salad with a drizzle of olive oil, lemon juice, salt, and fresh pepper.

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