Green Bean and Tomato Salad
This is such a bright, fresh, refreshing salad. It made a lovely accompaniment to our steak and pasta dinner the other night. I love the crisp tender green beans, with the juicy tomatoes, and the perfectly tangy vinaigrette to dress it up. The basil adds an earthy note as well. It has all my favorite flavors! You could easily toss in some mozzarella bites and use some balsamic in the dressing and turn this into a caprese version (I'm going to have to try that soon)!
I'm not sure how long it will last - but I'm sure enjoying the change in temperature lately. 60's in the morning - it's just gorgeous out there!
Green Bean and Tomato Salad adapted from NY Times Cooking
2 pounds green beans, ends trimmed
20-oz grape tomatoes, sliced in half
2 TBS Dijon mustard
1/4 cup red-wine vinegar
2 TBS minced garlic
1/ cup olive oil
Salt and freshly ground pepper
1 TBS basil paste (I like Gourmet Garden)
- Bring a large pot of salted water to boil. Add beans. Simmer about 8 minutes, until cooked through but not too soft - they should still have some "bite" to them.
- Remove from heat and place them in a bowl of ice water to shock them and cool them.
- Meanwhile, in a large bowl, combine the dijon, vinegar, garlic, olive oil, about 1/4 tsp salt and pepper (to your tastes), and the basil paste. Whisk to emulsify.
- Toss the chilled green beans and the tomatoes into the vinaigrette to coat. Taste, and adjust seasonings as necessary. Serve chilled.