Tomato Salad with Green Beans and Basil

By ruthg

Tearing the basil leaves for this simple salad releases their aroma while preventing the bruising that chopping can cause.

Ingredients

• Kosher salt and freshly ground black pepper, to taste
• 8 oz. green beans, trimmed
• 8 oz. romano beans, trimmed
• 1 ⁄4 cup red wine vinegar
• 3 tbsp. extra-virgin olive oil, plus more for drizzling
• 2 lemons, zest and juice
• 4 medium heirloom tomatoes (half sliced 1⁄4" thick, half cut into 1⁄2" wedges
• 1 pint cherry tomatoes, halved lengthwise
• 1 ⁄2 cup basil leaves, preferably a mix of regular and Thai basil, torn

Preparation

Step 1

Bring a large pot of salted water to a boil; cook green and romano beans until bright green and yellow, 1–2 minutes. Drain beans and transfer to a bowl of ice water until chilled. Drain beans and spread on paper towels to dry. Whisk vinegar, olive oil, lemon zest and juice, salt, and pepper in a bowl until combined; add reserved beans and the tomatoes and toss to combine. Arrange beans and tomatoes on a serving platter. Drizzle with olive oil; sprinkle with basil leaves, salt, and pepper.