GARLIC BREAD, GREEN BEAN AND TOMATO SALAD

A perfect salad for the season: new garlic, green beans and ripe tomatoes. Turn this into supper with a chunk of Vela Dry Jack cheese.

1 large clove garlic, split
1 pound green beans, trimmed and cut into 2-inch lengths
6-quart pot half full of boiling salted water
3 1/2-inch-thick slices coarse grain bread, toasted and still warm
2 medium-sized delicious ripe tomatoes, cut into 1 inch chunks
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper

Rub a serving bowl with the garlic, reserving half the clove.

Drop beans into boiling water and boil, uncovered. Taste after 5 minutes. When tender and beginning to lose their crispness, drain and sprinkle with salt. Turn into the bowl.

Rub the warm toast with the reserved garlic and tear into irregular, bite-sized pieces. Add tomatoes. Gently toss with olive and vinegar. Season with to taste salt and pepper. Serve at room temperature.

Servings: 4
Source: The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper