A double handful of green beans
The same amount of pear or cherry tomatoes
some diced fresh mozzarella
a little vinaigrette dressing
a bit of salt
some crumbled cooked bacon or Bac’un
Cook the green beans until just tender. Cut the tomatoes in half. Toss everything together except the bacon. Let stand, refrigerated, at least one hour or overnight. Toss in the bacon just before serving. Vegetarian bac’un, the kind sold already crisped, works just fine.