Tomato Salad with Green Beans and Basil

Tearing the basil leaves for this simple salad releases their aroma while preventing the bruising that chopping can cause.

Tomato Salad with Green Beans and Basil Tomato Salad with Green Beans and Basil
Toss peak-summer tomatoes with crisp-tender green beans and romano beans and a bright red wine vinaigrette for an all-purpose summer side dish.
Yield: serves 6
Time: 15 minutes


  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. green beans, trimmed
  • 8 oz. romano beans, trimmed
  • 14 cup red wine vinegar
  • 3 tbsp. extra-virgin olive oil, plus more for drizzling
  • 2 lemons, zest and juice
  • 4 medium heirloom tomatoes (half sliced 1/4″ thick, half cut into 1/2″ wedges
  • 1 pint cherry tomatoes, halved lengthwise
  • 12 cup basil leaves, preferably a mix of regular and Thai basil, torn


  1. Bring a large pot of salted water to a boil; cook green and romano beans until bright green and yellow, 1–2 minutes. Drain beans and transfer to a bowl of ice water until chilled. Drain beans and spread on paper towels to dry. Whisk vinegar, olive oil, lemon zest and juice, salt, and pepper in a bowl until combined; add reserved beans and the tomatoes and toss to combine. Arrange beans and tomatoes on a serving platter. Drizzle with olive oil; sprinkle with basil leaves, salt, and pepper.