Not the combination you think of for a salad, is it?
This salad is great for a summertime luncheon. Serve it chilled, with a platter of cheese and crusty French bread or rolls. It’s best when made several hours in advance so flavors have a chance to blend.
For best flavor, purchase salami that is in chunk form rather than already sliced.
This is a quick and easy salad that takes about 20 minutes to prepare.
Salads and Their Dressings, Section 2, Card 9
Green Bean, Tomato, and Salami Salad
- 1/2 pound salami
- 1 pound green beans
- 1/4 cup green onion sliced
- 3 to tomatoes peeled and cut into wedges
- 1 tablespoon Dijon-style mustard
- 1 tablespoon white wine vinegar
- dash salt
- dash pepper
- 1/4 cup olive oil
Make the salad
Cut salami into 2-inch pieces. Cut pieces into 1/4-inch thick sticks. Put into mixing bowl.
Trim tips and ends of green beans. Cut into pieces about 3-inches long. Steam for 10 minutes or until beans are tender. Drain. Combine beans with the salami in a bowl. Add the green onion.
Cut tomatoes into wedges. Add to vegetables and salami.
Make the dressing
Put mustard and vinegar into small mixing bowl. Add salt and pepper. Slowly whisk in olive oil until mixture is creamy. Pour dressing over salami and vegetables. Turn over gently with spatula until all pieces are coated. Cover and refrigerate 2 hours or more.