GREEN BEAN AND CHERRY TOMATO SALAD
Perfect for summer! Delicious and so easy. 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 such as parsley, chervil, etc. (optional)
Prepare the vegetables: Top and tail the beans and cut them into bite-size 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.
Close to serving time, toss the vegetables with the vinaigrette.
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