Cherry heirloom tomatoes are the repeat guests in my CSA share this summer. I get them every week, and that’s a good thing. They are flavorful, beautiful to look at, and, perhaps best of all, don’t require much preparation. Rinse them off, toss with a little salt, and pop them in your mouth. I keep a bowl on my kitchen counter for easy snacks.
Lately, I’ve been doing more with the little ones than snacking. A week or so ago, when I also got string beans in my sack, I made a quick salad by cooking the beans briefly (about three or four minutes in boiling, salted water) and tossing them in with my tomatoes. Then I whisked together a shallot vinaigrette, and voila! I had the start to dinner. Remember: Keep the green beans crunchy. After cooking, I rinse under cold water while they are still in the colander to cool them off.
Here’s the recipe I used for the dressing:
Dressing for Cherry Tomato and Green Bean Salad
One-quarter cup olive oil
2 Tablespoons red wine vinegar
1 large shallot minced
2 teaspoons minced garlic
Lots of fresh thyme