1bell pepper, diced into 1/2’’ cubes (optional: I’ve done both with and without!)
2small cucumbers, diced into 1/2’’ cubes
optional: handful of basil
Easy Champagne Vinaigrette
1/4cupchampagne vinegar
1/4cupto 1/2 cup extra virgin olive oil, high quality if possible **see note below
1garlic clove, minced
1/2teaspoondijon mustard
1/2teaspoonsea salt
big pinch black pepper
**I personally like my dressings on the more acidic/vinegary side of the spectrum, a 1:1 ratio. When making this for guests, I often will add more olive oil than I do more myself (a 2:1 ratio). I recommend dipping a piece of bread or a veggie in the dressing to taste test before dressing the whole salad.
Instructions
Toast the bread: Preheat oven to 425. Toss diced bread with olive oil until every piece is lightly coated. Sprinkle some sea salt and bake in oven until bread is lightly golden brown and cripsy, about 10-15 minutes. Every 5 minutes or toss, shake the pan to move the bread and check to see how it’s doing. Set aside to cool a bit. If you prefer to not use the oven, you can do this on the stovetop. See here for those directions.
Blanch the green beans: To make these crispy yet tender, blanching is key. To blanch: Prepare a medium pot of salted boiling water on the stove. Once it is at a boil, uncover and add in greens beans. Let cook for about 2 minutes- the green bean should be vibrant green and you should be able to bend it just slightly without snapping (but also shouldn’t wilt). Test one after 2 minutes; an additional minute may be needed, but I’ve never needed over 3 minutes. Pour green beans and water into a colander and put under running cold water or in an ice bath until the green beans are cold. Chop green beans into thirds (about 1’’ pieces).
Make the dressing: Add all ingredients into a blender or small bowl and mix vigorously until combined.
Toss green beans, tomatoes, peaches, peppers, cucumber, and cubed bread all together in a bowl. Lightly pour vinaigrette over (keep in mind you may not use at all of it- just add enough so everything is lightly coated) and gently toss. Garnish with basil and serve.