One of these days I will become a great food photographer. Well, probably not but it would be good. I would love to photograph food so that it describes in pictures how delicious it really is to me. Please, check out Smitten Kitchen’s photos of this dish. A wonderful and colorful abundance of photos are displayed for this particular dish. My photo, is like an index card photo just explaining what it is. ha! Missing feeling and virtual taste.
But, let me tell you. I have embarked on another great recipe! I have decided to start buying groceries when they are on sale. And to Google a recipe that incorporates what is on sale at my local grocers. So, cherry tomatoes & fresh green beans were on sale. And naturally this dish came to mind. I am glad to have found SK’s recipe for this salad.
I did make adaptions as I had a purple onion, instead of a shallot. Added sugar to balance out the vinegar. And I thought crumbled bacon sounded delish! (It was). And it went very well with my teriyaki Shishkabobs and garlic mashed red potatoes.
Enjoy, fellow foodies!
Green Bean and Cherry Tomato Salad
Adapted from Smitten Kitchen
This does make a bit of dressingâ€“more than we usually use on a saladâ€“so only use the amount you feel comfortable. We ended up piling this on top of torn Bibb lettuce leaves, and it couldn’t have been more delicious. And quick.
1 pound green beans
1 pound cherry tomatoes (Sweet 100, Sungold or Green Grape are what Waters recommends)
1 large purple onion
3 slices bacon, crumbled
2 tablespoons red wine vinegar
1-2 teaspoons sugar
Salt and pepper
1/3 cup extra-virgin olive oil
Optional: basil or other herb
Top and tail the beans, cut in half, and parboil them in salted water until tender (I find four minutes to be just right for green beans, especially when they will continue cooking for a minute on the towel). Drain and immediately spread them out to cool. (The beans retain more flavor if you avoid shocking them in cold water.) Stem the cherry tomatoes and cut them in half. These steps can be done in advance.
For the vinaigrette, cook bacon, cool and crumble. Set aside. Peel and dice the purple onion fine and put it in a bowl with the vinegar, sugar, salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, sugar or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Add the green beans and bacon just before serving. Toss. Serve.
Note: Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.