Green Bean and Tomato Summer Salad
Slightly revised from Kalyn’s Kitchen
Makes 6 servings
Per serving with 4 teaspoons of dressing
2 ¼ condiments
1 lb. thin French-style green beans or fresh garden beans
¼ cup sweet onion, cut into thin slivers (We used Vidalia onion.)
2 ½ cups cherry tomatoes, cut in half
generous amount thinly-sliced fresh basil (We used about 1/3 cup, but next time I’d use more if I had plenty of basil in the garden.)
¼ teaspoon salt
½ tsp fresh-ground black pepper to taste
3 T extra-virgin olive oil (Use an oil with good flavor.)
2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice.)
2 tsp. finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. sea salt
Start water boiling in a pot or steaming rack while you trim the beans on both ends and cut them into pieces about 2 inches long.
When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink.
While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing. Wash fresh basil leaves and spin dry or dry with paper towels, then cut the basil into thin strips.
Remove drained beans from the colander into a bowl large enough to toss ingredients together. Add the cherry tomatoes and onions and toss ingredients together. Toss with desired amount of dressing and then gently mix in the sliced basil. Season salad to taste with salt and fresh-ground black pepper and serve.
This is best when it’s freshly made, but can also be eaten after refrigerated.