Green Bean and Cherry Tomato Salad
(4 servings)
Cherry tomatoes and beans come in many sides and colors. Mix them all together. You can include shell beans, too. The beans can be cooked and cooled in advance.
Snap off the stem ends (and pull off the tails, if dry or tough) of:
½ pound green beans (haricot vert, young Blue Lake, Kentucky Wonder,or a similar version)
Cook until tender in salted boiling water. Drain and immediately spread them out on a sheet pan or plate to cool.
Stem and cut in half:
½ pound cherry tomatoes
Stir together in a large bowl:
1 small shallot, diced fine
1 tablespoon red wine vinegar
Salt and fresh-ground black pepper
Taste and adjust if necessary. Let sit for 15 minutes or more. Then whisk in:
¼ cup extra-virgin olive oil
Adjust the acid and salt as needed. Toss the cherry tomatoes with the vinaigrette.Taste. Add the greens beans, and;
6 basil leaves, cut into chiffonade(optional)
Toss gently. Taste for seasoning and add salt and vinegar as needed.
Variations
Add chopped black olives to the dressing.
The green beans alone make a lovely salad. They are particularly good tossed with the basil and lots of chopped parsley.
Roasted red peppers, peeled and sliced, may be substituted for the cherry tomatoes.
Recipe from Alice Waters - The Art of Simple Food
