4 oz (125 g) green beans, trimmed

2 slices country bread

1/4 cup (60 ml) butter

4 red tomatoes

4 yellow tomatoes

1/3 cup (75 ml) olive oil

2 tablespoons (30 ml) balsamic vinegar

2 green onions, finely chopped

200 g mini bocconcini balls, quartered

1/2 cup (125 ml) chopped fresh basil

Salt and pepper

In a saucepan, cook the beans in boiling water for several minutes, until al dente. Rinse under cold running water to keep the beans bright green. Drain well.

Cut the bread into 1-cm (1/2-inch) cubes. In a skillet, brown the bread on all sides in the butter. Season with salt.

Core the tomatoes and cut into cubes.

In a bowl, whisk together the oil and vinegar. Add all the ingredients and toss to coat. Season with salt and pepper.

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