Tomato and Bean Salad

This week there’s a lot of celebrating going on.

To my astonishment, summer is coming to an end. To say a proper ‘Goodbye’ I’ve decided to prepare this yummilicious summery salad.

Yum-yum!

Second, though one might guess so, fall is slowly breezing its way to our days. Recently, there was a strange click in my brain and suddenly I started to think about mulled wine, The Annual Fall Market and – may heaven forgive me – Christmas.

And all those thoughts felt so good!

Hey! Am I the only one?

HELLO!

Is there anybody out there thinking about Christmas already?

Anyway, to celebrate the arrival of the most flamboyant seasons of them all, I’ve made a wonderful potato soup today. I am posting the recipe soon.

And then, this maniacal site of mine is celebrating its first birthday in a couple of days.

This is just a gorgeous week!

These are the ingredients that I’ve use to prepare the Tomato and Bean Salad.

And these are the same ingredients in picture.

The story goes like this:

1. First, dice the tomatoes.

Begin by cutting them in half.

You can also seed your tomatoes at this stage (using a little spoon) if you don’t prefer ‘the water’ in your salad.

Then turn the tomato half face down and slice it horizontally.

Cut the tomato into strips.

And finally, hold the strips together and slice across them to have these cute little dices.

2. Throw the tomato dices into a bowl along with the beans.

3. Chop the green onions, fresh oregano and basil…

…and into the bowl they go, as well.

4. Now let there be some seasoning – add the salt, ground black pepper and fresh lemon juice.

5. And the olive oil, of course.

Olive oil is healthy and yummy.

6. Toss all the ingredients gently to mix.

Serve chilled.

This wonderful salad can be served as is, or with a crunchy toast (or two or five), or with some yummy chicken steak …or any way you really like.

Enjoy, dear friends!

And have a wonderful week!

Love,

Petra

(This recipe was adapted from AppleCrumbles.com.)