Description

A fast and fresh summer salad. Great with grilled lamb, chicken or pork. Toss with some feta cheese for a vegetarian main.

Ingredients

Scale

1/2 tbsp white wine vinegar

1/2 tsp kosher salt

1 tsp minced shallot

12 oz green beans

1 c heirloom or grape tomatoes, halved

1/2 c pitted Kalamata olives

1/2 tsp finely chopped fresh thyme

freshly ground black pepper

Instructions

In a small bowl, stir the white wine vinegar and kosher salt until the salt dissolves. Whisk in the olive oil until emulsified. Add the shallots and thyme and set aside.

Bring a skillet of salted water to a boil over high heat. Flash cook the green beans until crisp-tender (about 3 minutes). Drain and cool under cold running water.

In a large bowl, combine the beans with the cherry tomatoes. Toss the vegetables with the vinaigrette, Stir in the olives,

Adjust the seasonings and serve.

Keywords: salad quick green beans olives tomatoes