Fresh Tomato Salad

1. 1

   Whisk together the garlic, salt, vinegar, and olive oil.

2. 2

   Place the tomatoes on a platter and strain the dressing over them.

3. 3

   Top with the basil leaves, a little more salt, and some pepper.

4. 4

   Serve immediately.

5. 5

   Trim the ends from 1 pound of green beans.

6. 6

   Cook them in a large pot of boiling salted water for 2 minutes or until bright green, then immediately drain and rinse under cold running water to stop the cooking.

7. 7

   Instead of dressing the tomatoes, toss the green beans with the strained dressing and place on top of the tomatoes.

8. 8

   Top with the basil, salt, and pepper and serve.

9. 9

   Use the same dressing, along with 1/2 red onion, chopped, and 1 stemmed, seeded, and chopped fresh chile (jalapeno or Thai, for instance) or hot red pepper flakes to taste.

10. 10

    Basil is still good here, but so is cilantro, mint, or a combination.

* Per serving · 4 servings · Values may vary.

No additional tips available.