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Fresh Green Bean and Tomato Salad
This is probably my favorite summer salad, and definitely one of the ones we make most often all summer long. We grow miniature yellow pear tomatoes and grape tomatoes in our garden and use them to make a really gorgeous salad. If you do not grow them, and cannot find them in your local grocery store, just use all grape or cherry tomatoes instead. This salad can be made up to 4 hours in advance and kept at room temperature until ready to serve.
3 pounds green beans
1/3 cup olive oil, divided
4 large minced shallots
2 minced garlic cloves
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 pint yellow pear tomatoes, halved
1 pint grape tomatoes, halved
1/3 cup fresh minced basil
Salt
Freshly ground black pepper
Trim the green beans and break into bite sized pieces. Set aside. Heat 2 tablespoons of the olive oil in a large heavy saucepan over medium high heat. Add the shallots and sauté for 2 minutes. Add the green beans and garlic and sauté for about five minutes, or until the green beans are tender, but still crisp. Add the remaining oil, vinegar, tomatoes, basil, salt, and pepper. Toss to coat well and heat through. Remove from the heat. Serve hot or at room temperature.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
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