SUMMER BEAN AND
CHERRY TOMATO SALAD
PREP TIME
15 minutes
ACTIVE TIME
20 minutes
TOTAL TIME
35 minutes
EASY
Kosher salt
2 pounds mixed summer beans, such as Romano, wax, or haricots verts
1 medium shallot, minced (¼ cup)
¼ cup sherry vinegar
1 tablespoon Dijon mustard
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
2 pounds mixed cherry tomatoes, halved
½ cup packed fresh basil leaves, large ones torn into 2 or 3 pieces
¼ cup lightly chopped fresh oregano leaves
1 bunch chives, cut into ¾-inch lengths (about ½ cup)
1. Bring a large pot of heavily salted water to a boil (the water should taste like the sea). Fill a large bowl with ice and water and set it nearby.
2. Drop the beans into the boiling water, one variety at a time, and blanch until each variety’s color brightens and the beans are tender-crisp, about 1 minute per batch. Lift the beans from the water using tongs or a spider and plunge them into the ice bath. If you are using Romano beans, long beans, or any other extra-large variety, after cooking, cut them in half on an angle to match the size of the rest of the beans. Dry the beans on a large kitchen towel.
3. In a medium bowl, combine the shallot, vinegar, mustard, 2 teaspoons salt, and the pepper. While whisking, slowly pour in the olive oil and whisk until the oil is incorporated and the dressing is emulsified and creamy.
4. Toss the beans, tomatoes, basil, oregano, and chives in a large bowl. Pour half the dressing over the vegetables and toss to combine. Transfer to a large platter and drizzle with the remaining dressing just before serving.
