Ingredients:

  • 1 lb fresh green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh basil leaves, chiffonade
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled feta or shaved Parmesan cheese

Instructions:

  1. Bring a pot of salted water to a rolling boil. Drop in the trimmed beans and cook for exactly 2–3 minutes. Remove them immediately with a slotted spoon and plunge them into a bowl of ice water until chilled and vivid green.
  2. In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Whisk vigorously for 30 seconds until the mixture thickens slightly and appears glossy.
  3. In a large bowl, combine the chilled beans, halved tomatoes, and sliced red onion. Pour the dressing over the vegetables and toss gently. Fold in the fresh basil and optional cheese last to avoid bruising the leaves.