Simple green bean and tomato salad with fresh basil tossed in balsamic dressing makes a refreshing, flavorful addition to your dinner or summer barbecue. It comes together with just a handful of ingredients and is ready in minutes.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings6as a side
Calories113kcal
AutorElle
Ingredients
For the salad:
350gfresh green beans,trimmed
1large heirloom tomato,cut into bite-size pieces (300 g)
300gmini-roma or cherry tomatoes,halved crosswise
1tablespooncapers (in brine), drained and coarsely chopped
generous handful fresh basil leaves,slivered, plus more to garnish
coarse sea salt and freshly ground black pepper,to taste
For the dressing:
1small garlic clove,minced
1shallot,finely chopped
2anchovies,finely chopped and mashed with a fork
2tablespoonsbalsamic vinegar
3tablespoonsextra virgin olive oil
Small squeeze of freshly squeezed lemon juice,just a few drops
sea salt and freshly ground black pepper,to taste
Method
Cook the green beans in a large pot of boiling salted water, uncovered, until bright green and crisp-tender, 3-5 minutes (depending on size of the beans). Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and pat dry.
Transfer beans to a large serving bowl. Add tomatoes and capers. Toss to combine.
In a small bowl, mix together the dressing ingredients (garlic, shallot, anchovies, vinegar, oil, lemon juice, salt and pepper).
Pour the dressing over the bean-tomato mixture and toss to combine. Add the basil and toss again to incorporate. Season with a little salt snd pepper, if desired. Garnish with more basil and serve. Enjoy!
Notes
Seetips above on how to adapt this recipe and make it your own.
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