Cherry tomatoes and beans come in many sizes and colors. Mix them all together. You can include shell beans, too. The beans can be cooked and cooled in advance.

　　

Ingredients

4 servings

　　1/2 pound green beans (haricot vert, young Blue Lake, Kentucky Wonder, or a similar variety)

　　1/2 pound cherry tomatoes

　　1 small shallot, diced fine

　　1 tablespoon red wine vinegar

　　Salt and fresh-ground black pepper

　　1/4 cup extra-virgin olive oil

　　6 basil leaves, cut into chiffonade (optional)

　　

Step 1

Snap off the stem ends (and pull off the tails, if dry or tough) of: 1/2 pound green beans (haricot vert, young Blue Lake, Kentucky Wonder, or a similar variety).

　　

Step 2

Cook until tender in salted boiling water. Drain and immediately spread them out on a sheet pan or plate to cool.

　　

Step 3

Stem and cut in half: 1/2 pound cherry tomatoes.

　　

Step 4

Stir together in a large bowl: 1 small shallot, diced fine, 1 tablespoon red wine vinegar, Salt and fresh-ground black pepper.

　　

Step 5

Taste and adjust if necessary. Let sit for 15 minutes or more. Then whisk in: 1/4 cup extra-virgin olive oil.

　　

Step 6

Adjust the acid and salt as needed. Toss the cherry tomatoes with the vinaigrette. Taste. Add the green beans, and: 6 basil leaves, cut into chiffonade (optional).

　　

Step 7

Toss gently. Taste for seasoning and add salt and vinegar as needed.

　　

Variations

Step 8

Add chopped black olives to the dressing.

　　

Step 9

The green beans alone make a lovely salad. They are particularly good tossed with the basil and lots of chopped parsley.

　　

Step 10

Roasted red peppers, peeled and sliced, may be substituted for the cherry tomatoes.

　　The Art of Simple Food