Italian Pickled Green Bean Salad with Roasted Tomatoes, Speck, and Burrata
2 cups cherry tomatoes
2 tablespoons Gil’s Double Garlic Extra Virgin Olive Oil
2 tablespoons Gil’s Balsamic Vinegar from Modena
1/2 teaspoon San Fran Sea Salt
pinch of black pepper
1 jar Italian Seasoned Green Beans, drained
2-3oz Speck, chopped or torn into bite-sized pieces
1 cup baby arugula
Preheat oven to broil. In a large bowl, toss tomatoes in olive oil, balsamic, salt, and pepper, then transfer to a large baking sheet. Roast tomatoes for 5-8 minutes or until slightly caramelized and almost bursting. Remove from the oven and set aside to cool.
Arrange green beans, roasted tomatoes, speck, burrata, and arugula on plates or platters. Drizzle the salad with any remaining ‘pan juices’ from roasting the tomatoes.