Summer Garden Salad
Recipe type: Salad
Author: Jillian
Serves: 6
  • 2 heaping cups halved cherry tomatoes
  • 1 small onion thinly sliced
  • 1 small bulb fennel thinly sliced(on mandoline)
  • 2 cloves garlic, minced
  • 2 large handfuls of bush green beans, ends snapped off
  • large drizzle of good aged balsamic vinegar
  • 2 Tbsp kosher salt for water
  • 1 1/2 tsp kosher salt for salad
  • 4 grinds fresh black pepper
  • large bunch fresh parsley, stems removed and chopped( about 1/4 cup)
  1. Boil water in 6 to 8 quart stockpot
  2. Add 2 Tbsp kosher salt to water, after it boils
  3. Add green beans to water and cook al dente(a few minutes)
  4. Strain green beans into colander
  5. Run cold water over beans to stop the cooking process
  6. Add cold, strained green beans, halved cherry tomatoes, fennel, onion, garlic, balsamic vinegar, salt, pepper and parsley and toss well to combine.
  7. Taste and adjust seasonings if needed.
  8. Let sit out, or refrigerate for 10-20 minutes, to allow the flavors to meld
Recipe by Food Filled Life at