Ingredients

The following ingredients have 4 Servings
  • 1/2 pound green beans, trimmed
  • 1/2 pound yellow wax beans, trimmed
  • 1 overripe large tomato
  • 1 tablespoon red wine vinegar, or to taste
  • 1/4 teaspoon kosher sea salt, plus more as needed
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup thinly sliced pitted kalamata olives
  • 1/3 cup torn fresh basil leaves

Instruction

  • Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
  • Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
  • Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.