My sister-in-law hosted a tomato-canning workshop last night and asked attendees to bring a seasonal dish to share. I found this easy and delicious recipe over at Smitten Kitchen and adapted it. It went over well and is so pretty. As usual, I forgot to take a picture. I'll have to add that later...
Green Bean and Cherry Tomato Salad
1 lb green beans
1 lb cherry tomatoes
2 T red wine vinegar
1/3 c olive oil
2 ounces fresh mozzarella (optional)
salt and pepper
Trim and cut beans into 2" pieces. Parboil until just tender, about five minutes. Remove promptly from water and spread on cookie sheet to cool. Halve tomatoes. Cut mozzarella into small cubes.
For the vinaigrette, mince the onion and place in a bowl with the vinegar, salt and pepper. Whisk in the oil. Taste and adjust to your preference.
Tomatoes and cheese can be tossed with the vinaigrette ahead of time but the beans should be added just before serving as the vinegar can discolor them.
Optional: Garnish with fresh herbs such as basil, parsley or chervil.