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Categories:
green beans beans tomato red wine vinegar kosher sea salt extra-virgin olive oil garlic olives basil
Viewed: 17 - Published at: 6 years agoIngredients
- 1/2 pound green beans, trimmed
- 1/2 pound yellow wax beans, trimmed
- 1 overripe large tomato
- 1 tablespoon red wine vinegar, or to taste
- 1/4 teaspoon kosher sea salt, plus more as needed
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 cup thinly sliced pitted kalamata olives
- 13 cup torn fresh basil leaves
Method
- 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.
- 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.
- 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.
