TOMATO AND WAX-BEAN SALAD WITH OLIVE-OIL CROUTONS

Tomato and Wax-Bean Salad with Olive-Oil Croutons image

Provided by Martha Stewart

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 7

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Coarse salt and freshly ground pepper
12 ounces yellow wax or purple beans, or a combination, trimmed and halved crosswise if long
4 slices rustic bread (each 3/4 inch thick), cut into 3/4-inch cubes (about 4 cups)
1/4 cup plus 6 tablespoons extra-virgin olive oil
2 pints cherry tomatoes, halved (quartered, if large)
1/4 cup coarsely chopped fresh dill, plus dill flowers (optional; available at farmers' markets) and sprigs for serving
2 tablespoons red-wine vinegar

Steps:

Bring a large pot of water to a boil. Add 1 tablespoon salt and beans and return to a boil, then cook until crisp-tender, 30 seconds to 1 minute. Drain and run under cold water, then drain again and pat dry.
Preheat oven to 375 degrees. On a rimmed baking sheet, toss bread with 1/4 cup oil; season with salt and pepper. Toast, turning occasionally, until golden brown and crisp, 15 minutes. Let cool completely on sheet, about 20 minutes.
In a large bowl, toss beans, tomatoes, dill, remaining 6 tablespoons oil, and vinegar. Add croutons. Season with salt and pepper; serve, garnished with dill flowers and sprigs.