1 pound green beans,
1 pound cherry or grape tomatoes
1 large shallot
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
salt
pepper
fresh basil or other herbs-snipped into small pieces
1. Parboil green beans until just tender. Drain and spread out to cool after rinsing with cold water.
2. Wash tomatoes and cut in half.
3. Make dressing by whisking the olive oil with the vinegar, shallot and herbs. Mix dressing and tomatoes. Leave dressing at room temperature or bring to room temperature before adding beans. Add green beans just before serving ( adding early will discolor the beans).
