Green Bean and Tomato Salad

cooking.nytimes.com
serves 4

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Ingredients

• 1 pound string beans or small haricots verts
• 6 ripe tomatoes
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 4 tablespoons finely chopped shallots or green onions
• 1 tablespoon finely chopped garlic
• 4 tablespoons olive oil
•  Salt and freshly ground pepper
• 4 tablespoons coarsely chopped basil

Preparation

1. Trim ends of beans and leave them whole.
2. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
3. Cut away the core of each tomato, and cut it into wedges.
4. In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

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