Smitten Kitchen Green Bean Salad

It has probs been about a century since I posted. Lots of changes, and have been feeling guilty about neglecting my food-blogging habits. Especially since the Smitten Kitchen Cookbook comes out tomorrow, and I can't rave enough about how much Deb has inspired me in all things food and amazing. I have obvs purchased tickets long ago for the book tour, and in my countdown to meeting her, I am making a glorious return. First with Deb's green bean salad.

I first tried this recipe as my contribution to Thanksgiving dinner, and since has become one of my fave easy and healthy go-to's. I altered the recipe a little bit by adding mini bocconcini cheese, a very welcome and tasty addition once it has sat in the dressing for a bit.

Green Bean and Cherry Tomato Salad
Adapted from Smitten Kitchen

Serves 6
1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional, I used basil)
1 cup mini bocconcini cheese, cut in halves

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes and bocconcini in with the vinaigrette; this can sit for a while. 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.
Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.