So you may have guessed by now that I’m in love with heirloom tomatoes, ha! I know I did a similar salad to this a couple weeks ago but when I looked in my fridge and saw more green beans and heirlooms there was just no turning away. This HAD to be made!
With Canadian Thanksgiving coming this weekend, this will make a lovely side dish. I love Thanksgiving because we celebrate it here and then often join our cousins in Michigan for their holiday so we get double the fun. I’m especially thankful this year for my loyal readers. The blog continues to grow and I guess I’m still amazed by that. I’m trying hard to be original and provide you with fresh, new recipes and I’m so grateful that you’re enjoying them. Thank you!
I picked up a giant basil plant at the farm earlier in the summer and it has been a real joy to use the large, beautiful leaves in so many dishes. This dish can’t be any simpler – tomatoes, green beans and basil. The dressing is simple too but if you want to change it up feel free.
When it comes to salads, I can go wild with loads of ingredients and flavours like this Halloumi and Za’atar Fattoush Salad and those are lots of fun to assemble but then I go completely the other way and pare it down to the bare minimum. When you have farm fresh produce, I think it’s the best way to go. They don’t need much – their natural taste shines.
The best thing about this salad is it’s bright colours and it will dress up any meal from casual to fine dining.
You don’t want to steam your beans for more than 1-2 minutes in order to retain their nutrients. They are chock full of Vitamin K, Vitamin C, manganese and fiber just to name a few. Besides, your kids will enjoy the taste much more if they’re not cooked to death. Did your mom cook your veggies till they were limp when you were a kid? lol. Mine did and now I barely steam them for more than a minute! No saggy, sad veggies on my plate!
Aren’t those salad plates cool? I got them from GlucksteinHome. If you’re in Canada you can find them at Home Outfitters or The Bay. Love them!
Ok, I’m taking a break from heirlooms for awhile and right now my mind is busy with Indian meatballs. It will be so interesting to see how these turn out! Can’t wait to share them with you. Cheers!
- 1 pound of green beans (I used yellow as well), washed and trimmed
- 1 pound of tomatoes ( I used heirloom but any type will do), halved
- 1/4 cup fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1/4 red wine vinegar
- 1 teaspoon lemon zest
- 1 teaspoon honey
- Blanch the green beans in a pan of boiling water for 1-2 minutes. You want them tender but still crisp. Transfer to a bowl of ice water to stop the cooking process and cool. Pat dry and cut into 2 inch pieces.
- Combine beans, tomatoes and basil leaves.
- Combine the dressing ingredients in a small bowl and whisk until combined well. Drizzle over vegetables, toss gently and serve.