It was warm(ish) and summery(ish) last weekend, so a couple o’ my ladyfriends decided to throw a potluck BBQ at the park. I’m never one to turn down a potluck (not to mention that the mere mention of charcoal-grilled meats gets my heart all a-tizzy), so I RSVP’d “hell to the yes” and set about making a suitable side dish.

I knew I wanted to make something green and fresh, but I wanted something a little more interesting than the standard mixed greens with bottled dressing situation. So I combed the blogosphere and came up with a Green Bean & Heirloom Cherry Tomato Salad!

Started out by topping & tailing about 1 lb of green beans…

And 1 pint of heirloom cherry tomatoes.

Parboiled the beans in salted water for about 3 minutes. I like fresh green beans to be a little on the crispier side and 3 minutes was just right!

Drained ’em…

And laid them out in a single layer on a baking sheet to cool.

While the beans were cooling, I gently steamed the tomatoes for a couple of minutes. I don’t have a vegetable steamer, so I just popped them into a mesh sieve and held it over a pan of almost boiling water, shaking the sieve frequently so all the tomatoes were exposed to the steam.

Then I just halved each one!

Next, I made a quick dressing… started out with 3 tbsp red wine vinegar and a healthy dose of sea salt & cracked black pepper…

Minced 1 large shallot and a couple o’ cloves of garlic and added those to the vinegar…

Then I slowly added in 1/4 cup olive oil and a few tbsp of sesame oil, whisking all the while to ensure that the oil & vinegar properly emulsified!

Then it was all ready for transport!

Mixed it all up on-site… Totally delicious!

Recipe adapted from Smitten Kitchen

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