FACT: I love summer fruits and vegetables more than Kanye loves Kanye.
There’s nothing like all of the amazing, fresh, local ingredients you can get during the summer! This recipe is perfect for those green beans that are piled sky-high at farmers market tables.
It’s also quick and easy – you parboil the green beans, slices the tomatoes, whisk up a vinaigrette and BOOM, you’re done!
You should totally make this salad for your next cookout or group function – since it doesn’t have mayonnaise or anything creamy, it won’t spoil as quickly if it sits out. Plus, the tang from the red wine vinegar pairs really nicely with rich BBQ sauce.
If you’re feeling fancy, feel free to add kalamata olives and feta cheese for a Mediterranean twist. Or, you could add grilled corn, peppers and cotija for a Mexican twist. Go wild!
serves 4 as a main side or 6 as a small salad
1lb fresh green beans, ends trimmed
1lb cherry tomatoes, halved
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Parsley, basil or other herbs (optional)
Start by parboiling the beans in a big pot of salted water. To do this, bring the water to a boil and drop the beans in for about 3-5 minutes. Then, transfer them to a bowl of ice water to stop the cooking. Drain and dry your green beans, then toss with the cherry tomatoes.
For the dressing, thinly slice the shallot and place in a bowl with the vinegar. Add salt and pepper, then whisk in the olive oil. Adjust as needed.
When you’re ready to serve, toss the beans and tomatoes with the vinaigrette. Top with fresh herbs for additional flavor.