I always like to have at least one healthy side dish when I head down to the grill. I find that green salads tend to wilt outside and become unappetizing almost immediately upon hitting the summer air. This green bean & tomato medley salad stays crisp & delicious throughout the course of your outdoor meal. It’s an easy accompaniment to any al fresco dinner.
Green Bean & Tomato Medley Salad
1 pound french green beans, cut in half
1 pound tomato medley (you can use all cherry tomatoes, but I think it’s prettier with yellow, orange & red tomatoes)
2 tablespoons red wine vinegar
Salt and pepper
3 tablespoons extra-virgin olive oil
Cut the green beans in half (or more if they are extra large) Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately, and blanch them in ice cold water (this keeps them green). Cut the larger tomatoes in quarters or cherry tomatoes in half. They should be bite-size.
Mix the green beans & cherry tomatoes together in a large bowl then add salt, pepper, red wine vinegar and olive oil. Top with basil.
Do ahead: Beans and tomatoes can be prepared ahead of time. Simply toss with the vinegar & oil only at the last minute, as it can discolor the green beans after several hours.