Ingredients
For the salad:
- 350 g fresh green beans, trimmed
- 1 large heirloom tomato, cut into bite-size pieces (300 g)
- 300 g mini-roma or cherry tomatoes, halved crosswise
- 1 tablespoon capers (in brine), drained and coarsely chopped
- generous handful fresh basil leaves, slivered, plus more to garnish
- coarse sea salt and freshly ground black pepper, to taste
For the dressing:
- 1 small garlic clove, minced
- 1 shallot, finely chopped
- 2 anchovies, finely chopped and mashed with a fork
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Small squeeze of freshly squeezed lemon juice, just a few drops
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the green beans in a large pot of boiling salted water, uncovered, until bright green and crisp-tender, 3-5 minutes (depending on size of the beans). Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and pat dry.
- Transfer beans to a large serving bowl. Add tomatoes and capers. Toss to combine.
- In a small bowl, mix together the dressing ingredients (garlic, shallot, anchovies, vinegar, oil, lemon juice, salt and pepper).
- Pour the dressing over the bean-tomato mixture and toss to combine. Add the basil and toss again to incorporate. Season with a little salt snd pepper, if desired. Garnish with more basil and serve. Enjoy!
Nutrition
Notes
- See tips above on how to adapt this recipe and make it your own.