In the middle of August, when tomatoes are abundant at the farmers’ markets, we like to buy yellow tomatoes—which have a sweeter, less acidic flavor than red tomatoes—for this summery salad, but red ones can be substituted instead, or use an equal quantity of each. If using red tomatoes, reduce the amount of red wine vinegar slightly.
Green Bean and Yellow Tomato Salad with Mint
- 1 lb. (500 g) long, slender green beans
- 1/2 cup (3/4 oz./20 g) chopped fresh mint
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper
- 1 or 2 ripe yellow tomatoes
- 1/2 cup (2 oz./60 g) thinly sliced red onion
- 2 tsp. red wine vinegar, or to taste
1. Bring a large saucepan two-thirds full of water to a boil over high heat. Trim the ends of the beans. Add the beans to the boiling water and cook until tender, 5 to 7 minutes; the timing will depend on their size and freshness. Drain thoroughly and pat dry.
2. In a large serving bowl, combine the hot green beans, mint, olive oil and 1/2 tsp. salt and toss to mix. Set aside and let cool to room temperature, about 20 minutes.
3. Cut the tomatoes into wedges about 1/2 inch (12 mm) thick. Just before serving, add the tomatoes, onion, 2 tsp. vinegar and a grind of pepper to the bean mixture and toss to mix. Taste and add more vinegar or salt and pepper as needed. Serve at room temperature. Serves 4.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.