August Bean Salad (Insalata Di Fagiolini)

• 34 lb tomatoes (preferably heirloom)
• 1 lb yellow string bean, trimmed
• 1 lb green string bean, trimmed
• 2 small carrots, julienned
• 12 bunch chives, cut into 2-inch lengths
• 2 small summer squash, julienned
• 12 cup extra virgin olive oil
• 14 cup red wine vinegar
• salt, to taste
• fresh ground black pepper, to taste
• 3 ounces parmigiano-reggiano cheese, shaved (optional)

1. Bring saucepan of salted water to boil.
2. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into 1/4 inch pieces.
3. Steam beans until crisp-tender.
4. Immediately chill in ice water; drain.
5. In a large bowl, combine beans, carrots, chives, squash and tomato strips.
6. Add oil, vinegar and generous pinch salt and pepper; stir gently to combine.
7. Top with cheese and serve.

tomatoes, yellow string bean, green string bean, carrots, chives, summer, extra virgin olive oil, red wine vinegar, salt, fresh ground black pepper, cheese

Taken from www.food.com/recipe/august-bean-salad-insalata-di-fagiolini-365530 (may not work)