Green Bean and Cherry Tomato Salad

1. Prepare Green Beans

Snap off the ends of the green beans and remove any tails if necessary. Boil a pot of water, add the green beans, and cook until tender yet still crisp. Drain and set aside to cool.

2. Halve Cherry Tomatoes

Using a sharp knife, cut the cherry tomatoes in half. This will allow their juices to blend with the vinaigrette, enhancing the salad's flavor.

3. Prepare Vinaigrette Base

Finely chop the shallot and combine it with red wine vinegar, salt, and black pepper. Let the mixture sit for at least 15 minutes to mellow the shallot's sharpness and infuse the vinegar.

4. Emulsify Vinaigrette

Whisk the extra-virgin olive oil into the shallot and vinegar mixture until well-blended and slightly thickened to create a cohesive vinaigrette.

5. Combine and Season

Toss the halved cherry tomatoes with the vinaigrette, ensuring they are well-coated. Add the cooked green beans and finely sliced basil leaves, if using, and gently toss. Adjust the seasoning with additional salt or vinegar if needed.