summer veggie stack

20140812-IMG_153420140812-IMG_1536Late summer dishes are all about simplicity. Raw veggies fresh from the garden, olive oil and salt. The best thing about summer is indeed the produce that is readily available. Tomatoes are just coming into their state of perfection, because really they aren’t worth eating any other time of the year. Not to mention the basil that is coming in our CSA boxes so it’s no longer a treat, but a staple. Here tomatoes, cucumber, and green beans are seasoned, cut and stacked into a chic little dish. Something that takes 15 minutes to make, but would be an impressive starter to any meal.

per 4 people

2 large ripe heirloom tomatoes

1/4 cup loosely packed chopped basil

1 medium cucumber

2 handfuls green beans, ends snapped, and snapped in half

1 lime

olive oil


Slice the tomatoes into thick slices. Peel the cucumbers so that there are still strips of skin, cut into thin slices. Spread out the tomato slices on a cutting board, along with the cucumbers. Drizzle some olive oil, and basil over the tomatoes, salt the cucumbers and tomatoes. Squeeze 1/2 the lime juice onto the cucumbers. Let sit while you finish everything else.

Bring a medium suce pan of salted water to a boil. Have an ice bath ready. Add the beans to the boiling water, cook for about 3 minutes or until just fork tender. Drain and splash into the ice bath. Remove and dry. Toss the beans with some olive oil, salt, and juice from the other 1/2 of lime.

Stack everything. Starting with a tomato slice, then some cucumber slices, then two layers of blanched beans, repeat, but only add 2 beans as a top garnish.




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