Using the best of seasonal produce is my favorite part of the summer. This dish can be served warm or room temperature and is a great side dish that travels well and is delicious served with your favorite protein, make sure you have some good bread to sop up the juices. Here’s how to make it:

Warm green bean and tomato salad

serves 4-6

1/2 lb green beans stem removed

cherry tomatoes cut in half (approximately 1/2 lb)

1/4 lb pancetta cut into bite size pieces

1 small shallot chopped

2 tbs red wine vinegar

pinch of crushed red pepper

salt and pepper to taste

Blanch green beans (about 10 minutes) drain and put in ice bath to stop the cooking process. Remove and set aside.

Place pancetta in cold skillet, turn heat to medium high and cook until fat is rendered and its browned and crisp. Scoop out the pancetta leaving the oil in the skillet.

Cook the shallot with the crushed red pepper flakes until tender, add the tomatoes and continue cooking until they are blistered and have given off some of the liquid, add the red wine vinegar and green beans. Continue to cook for another 5 minutes. Season to taste with salt and pepper.

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