Green Bean and Cherry Tomato Salad

Last modified on 2009-07-28 15:30:06 GMT. 0 comments. Top.

Ingredients

• 1 pound green beans

• 1 pound cherry tomatoes
• 1 large shallot

• 2 tablespoons red wine vinegar

• Salt and pepper

• 1/3 cup extra-virgin olive oil

• Optional: basil or other herb

Directions

1. Top and tail the beans, and parboil them in salted water until tender (four minutes seems to be just right for green beans, especially when they will continue cooking for a minute on the towel).
2. Drain and immediately spread them out to cool. (The beans retain more flavor if you avoid shocking them in cold water.)
3. Stem the cherry tomatoes and cut them in half. These steps can be done in advance.
4. For the vinaigrette, peel and dice the shallot fine and put it in a bowl with the vinegar and salt and pepper.
5. Whisk in the olive oil.
6. Taste and adjust the balance with more vinegar, oil, or slat, as needed.
7. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while.
8. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.

Note: For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

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