Green Bean and Cherry Tomato Salad

1. 1

   Snap off the stem ends (and pull off the tails, if dry or tough) of: 1/2 pound green beans (haricot vert, young Blue Lake, Kentucky Wonder, or a similar variety).

2. 2

   Cook until tender in salted boiling water.

3. 3

   Drain and immediately spread them out on a sheet pan or plate to cool.

4. 4

   Stem and cut in half: 1/2 pound cherry tomatoes.

5. 5

   Stir together in a large bowl: 1 small shallot, diced fine, 1 tablespoon red wine vinegar, Salt and fresh-ground black pepper.

6. 6

   Taste and adjust if necessary.

7. 7

   Let sit for 15 minutes or more.

8. 8

   Then whisk in: 1/4 cup extra-virgin olive oil.

9. 9

   Adjust the acid and salt as needed.

10. 10

    Toss the cherry tomatoes with the vinaigrette.

11. 11

    Taste.

12. 12

    Add the green beans, and: 6 basil leaves, cut into chiffonade (optional).

13. 13

    Toss gently.

14. 14

    Taste for seasoning and add salt and vinegar as needed.

15. 15

    Add chopped black olives to the dressing.

16. 16

    The green beans alone make a lovely salad.

17. 17

    They are particularly good tossed with the basil and lots of chopped parsley.

18. 18

    Roasted red peppers, peeled and sliced, may be substituted for the cherry tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.