Balsamic Figs & Warm Green Bean Salad

I love fresh vegetables. My mother gave me a whole bunch of veggies from her and my grandmother's garden, and so I have to come up with different dishes for them in order to use them before they go bad. This dish contains zucchini and tomatoes (from mom's/grandma's garden), though the zucchini is more in the background while the balsamic vinegar and figs take precedent in both flavor and texture.

I served this one cold, but believe that it would be much better hot, so have adjusted it towards that purpose.

2 Tomatoes (preferably farm/garden fresh), sliced thinly
1/2 Pint of Grape tomatoes, cut in half or quartered
1 Lb Fresh green beans, whole with ends snapped off
1 Zucchini, chopped
1/2 Lb Figs, quartered
1 Bunch Fresh basil, chopped finely (chiffonade)
2 Shallots, sliced thinly
EV Olive Oil
Freshly ground sea salt and garlic (optional) or salt
Freshly ground black pepper


Season tomatoes with salt and pepper.

Blanch or steam the green beans. Meanwhile, reduce balsamic vinegar to 1/3 cup, remove from heat and toss in figs, set aside to cool (you may optionally put them in the freezer to chill).

In a hot pan, add 1-2 Tbsp of olive oil and saute shallots until soft, add zucchini, sea salt & garlic, and cook to desired doneness. Turn off heat and garnish with basil.

Drain greenbeans, and in a large bowl toss together with tomatoes, zucchini. Plate, then drizzle over with balsamic vinegar reduction and figs.

Great if served with a pan seared tender steak.


[Recipe inspired/adapted from bouchon for two's Sea Asparagus, Heirloom Tomatoes, Balsamic Glazed Figs .]