Green and Wax Bean Salad With Tomato Vinaigrette

This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it’s tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that’s delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.

Ingredients

  • ½ pound green beans, trimmed
  • ½ pound yellow wax beans, trimmed
  • 1 overripe large tomato
  • 1 tablespoon red wine vinegar, or to taste
  • ¼ teaspoon kosher sea salt, plus more as needed
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove, minced
  • ¼ cup thinly sliced pitted kalamata olives
  • cup torn fresh basil leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      174 calories; 14 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 2 grams protein; 210 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
  2. Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
  3. Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.

15 minutes

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