Green Bean, Cherry Tomato and Basil Salad

Okay - I am SO EXCITED and you guys are among the first to know. I have written a bit about CSA (Community Supported Agriculture) in previous posts, but I have finally decided to go for a version of it! Today I joined Urban Organic, a NYC home delivery service that delivers organic seasonal produce and groceries to your door weekly. From week to week, you get different items (they post weekly box contents on their website); everything is in season and they bulk-buy their produce, groceries and dairy goods from organic farmers' cooperatives, distributors and individual farmers. They offer several different box sizes at different price points, and I am sharing it with my friend Jamie to make it more affordable for us. She is actually the one who found it and came to me with the idea, so thanks Jamie!! I can't wait to see what comes in our first box! Stay tuned...

Now back to business: today's recipe.

To me, summer = fresh, colorful, YUMMY produce.

When the weather starts getting warm and balmy, who wants to stand over a hot stove, slaving away in the kitchen?? Definitely not me!!! In spring and summer, I crave refreshing, simple food that takes almost no time to prepare. Produce is so wonderful this time of year that you barely need to do anything to your fruits and vegetables to make them delicious. This salad is perfect for summer barbecues, a picnic in the park or even a simple, no-fuss dinner for two (with leftovers for lunch the next day!!).

Green Bean, Cherry Tomato and Basil Salad
Loosely adapted from Chez Panisse Vegetables
Serves 6

1 pound fresh green beans
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
A few handfuls of torn basil

Cut beans into large segments. Boil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Cut the cherry tomatoes in half and set aside.

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 in with the vinaigrette; this can sit for a while but do not add the green beans or basil until just before serving or they will discolor from the acid in the vinaigrette.

Just before serving, toss beans and basil with the dressed tomatoes, and serve.

ENJOY!!