Fresh lemon makes this Green Bean and Cherry Tomato Salad a light and refreshing salad or vegetable. Green beans are everywhere in the markets (or in the garden) and tomatoes are abundant. Cherry tomatoes are pretty and snappy but they can easily be replaced with chunks of any full sized tomato.
- 2 tablespoons shallot, finely chopped
- 2 teaspoons finely grated lemon zest (about 2 medium lemons)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons freshly squeezed lemon juice (about 3 medium lemons)
- 1/2 cup extra-virgin olive oil
- 2 pounds fresh green beans, trimmed
- 2 pints / 1 pound cherry tomatoes cut in half
- 1/2 cup fresh Italian parsley leaves and stems, finely chopped
- Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
- Bring a large pot of heavily salted water to a boil.
- Make an ice water bath by filling a large bowl halfway with ice and water; set aside. Meanwhile, make the vinaigrette dressing.
- Add the trimmed green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes or to your taste. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
- Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.
Adapted from Francine Maroukian