Green Bean and Cherry Tomato Salad

There’s something about this fresh Green Bean and Cherry Tomato Salad that keeps me making it summer in and summer out. It’s hardly a “recipe” at all, but one worth having in your collection. It’s fast and simple to throw together and has just the perfect delicious balance of a vinaigrette that when combined all together and pulled cold out of the fridge…. delish! Effortless summer goodness at its finest. I highly recommend giving it a try.

 

Green Bean and Cherry Tomato Salad

(Adapted from Chez Panisse Vegetables by smittenkitchen)

Serves 6

1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier

1 pound cherry tomatoes

1 large shallot

2 tablespoons red wine vinegar

Salt and pepper

1/3 cup extra-virgin olive oil

Basil or other herb (optional)

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.