Here is a wonderful, satisfying summer salad. It’s an old Rachel Ray recipe. I love anything crunchy. It’s best to make it earlier in the day.
Sicilian Chunk Vegetable Salad
Serves 4 – 6
1/4 to 1/3 lb fresh green beans, trimmed
4 ribs celery, chopped
1/2 European or English “seedless” cucumber, diced
2 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 hot peppers, small cherry peppers or peperoncini peppers
1 small jar, 6 to 8 ounces, marinated mushrooms, drained
1 tin flat anchovies, drained and chopped
12 large green olives, pitted and coarsely chopped
1 1/2 Tbs red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.