If you have any late summer cookouts or picnics planned, I have a terrific salad for you to try. Green beans bring the crunch, while tomatoes and basil provide a summery vibe. This is especially nice with gyros or an eggplant sandwich.
I blanch the green beans to preserve their brilliant emerald shade, but if you're planning to this right away, you can skip this step and serve the salad hot.
- 8 ounces green beans, stemmed and cut in half
- 1 medium tomato, diced
- 3 tablespoons pitted calamata olives, sliced in half
- 1 clove garlic, minced
- 1 tablespoon fresh basil, julienned
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1/4 teaspoon salt
Steam green beans for 5 minutes. Transfer to a bowl of ice water and chill for 1 to 2 minutes. Drain. Transfer to a serving bowl or plate.
Stir the tomato and olives together in a small bowl. Add the garlic, basil, lemon juice, olive oil, and salt and stir. Top the green beans with the tomatoes and olives. Combine just before serving.