35 minutes
A refreshing and vibrant salad featuring tender green beans, juicy cherry tomatoes, and a tangy shallot dressing.
Green Beans, trimmed
0 lb
Cherry Tomatoes, halved
0 lb
Shallots, diced fine
each
tablespoons
to taste
to taste
Basil, chiffonade
leaves
1. Prepare Green Beans
Snap off the stem ends and remove any tough tails from the green beans. Bring a pot of salted water to a boil and add the green beans. Boil until bright green and just tender, about 3-5 minutes. Drain and spread the beans on a sheet pan or plate to cool.
2. Prepare Cherry Tomatoes
Stem and cut the cherry tomatoes in half. Set aside.
3. Make Shallot Dressing
In a large bowl, combine the diced shallot with red wine vinegar, a pinch of salt, and freshly ground black pepper. Let sit for at least 15 minutes.
4. Finish Dressing
After 15 minutes, whisk in the extra-virgin olive oil. Taste and adjust the balance of acid and salt as needed.
5. Combine Salad
Add the halved cherry tomatoes to the vinaigrette and toss gently to coat. Once the green beans are cool, add them to the bowl along with the basil leaves, if using. Toss gently to combine. Taste and adjust seasoning with more salt or vinegar if needed.
6. Serve Salad
Serve the salad immediately and enjoy the fresh, crisp flavors.
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