Peach and Heirloom Tomato Salad

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   For the salad:

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   Bring a medium pot of salted water to boil.

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   Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes.

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   Scoop them into a large bowl of ice water.

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   Once they are cool, drain well.

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   (This can be done one day ahead.

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   Wrap them in a clean kitchen towel and refrigerate.

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   ).

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   Cut the peach in half and remove the pit.

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    Cut into thin slices and add to a salad bowl.

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    Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.

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    Add the basil and drizzle with dressing (you wont need all the dressing.

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    ).

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    For the dressing:.

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    Finely mince the shallot.

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    Place in a bowl or in a glass jar with a lid.

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    Pour in the vinegar and the lemon juice.

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    Add a pinch of salt and a few grinds of pepper.

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    Mix well.

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    Drizzle in the olive oil and whisk or shake well.

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    Taste and adjust seasoning as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.