Hey, What’s Cookin’?
One of the great joys of summer are all the fresh vegetables available from your garden or the farmer’s market. Crisp, piquant salads are everyone’s “go-to” hot-weather dishes, and today’s recipe is no exception. Green beans, tomatoes, and herbs both fresh and dried make a delicious and colorful side salad that will complement literally any main course. Today’s Green Bean and Tomato Salad is laced with a tangy vinaigrette and showered with fresh chopped basil. You will find this salad is perfect for a lunch or supper cookout, as it is meant to be served at room temperature.
Green Bean and Tomato Salad
Adapted from: a recipe from NYT Cooking
Ingredients for the Salad:
- ½ pound cherry tomatoes, a mix of red/yellow/orange if possible (or use larger tomatoes and cut them up)
- 1 tbs salt
- 1 ½ pounds young green beans or a mix of green beans and yellow wax beans; washed and ends trimmed
Ingredients for the Vinaigrette:
- 2 garlic cloves, minced
- 1/8 tsp each Kosher salt and black pepper
- 1 teaspoon chopped anchovy fillets (optional)
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar or lemon juice, plus more to taste
- ½ teaspoon finely chopped thyme or rosemary leaves
- ¼ cup extra-virgin olive oil
- 1/4 c fresh basil leaves, coarsely chopped
Directions for the Salad:
- Bring a pot of water and the salt to a boil. Add the green beans and cook until tender-firm, 3 to 4 minutes. Taste a bean after 2 minutes to gauge doneness. They should be firm but not crunchy.
- Remove beans with a slotted spoon and spread out on a baking sheet to cool. If using an assortment of beans, cook each type separately in the same pot.
Directions for the Vinagrette:
- Cut the cherry tomatoes in half and place in a large bowl. Set aside.
- In a jar with a lid, combine garlic, salt and pepper, anchovy (if using), Dijon, vinegar and thyme. Add oil, cover, and shake very well. Taste the dressing and adjust the seasonings if needed.
- Add the cooked and cooled beans to the cherry tomatoes. Pour vinaigrette over and toss well to coat. Check the seasonings once more and adjust if needed
- Sprinkle the salad with the chopped basil and serve.
Photograph via spafinder.com