As I was reading through prior posting with an ensemble of recipes, I found this beautiful Green Bean and Cherry Tomato Salad. It was originally featured as part of my Father’s Day Cookout for the Whole Gang. It got me to thinking – the colors are so beautiful – the green of the bean, the bright red of the tomato – perfect for the holidays. It would also make a lovely dish to bring to a pot luck as it is served cold and can be made in advance, just add the dressing the day of serving.
The recipe can easily be doubled for larger groups. If fresh green beans aren’t available, frozen would work just fine. This beautiful salad is definitely worth a second look.
Hope you enjoy . . .
Green Bean and Cherry Tomato Salad
2 tablespoons finely chopped shallot (from about 1 medium shallot)
2 teaspoons finely grated lemon zest (from about 2 medium lemons)
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
1/2 cup extra-virgin olive oil
2 pounds green beans, ends trimmed
2 pints (1 pound) cherry tomatoes, halved
1/2 cup finely chopped fresh Italian parsley leaves and stems
Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
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.
Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. 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. Set aside at room temperature or refrigerate until ready to serve.
Note: If making a day in advance, make dressing and keep in an air-tight container. Add dressing the day of serving.