½ pound green beans, trimmed
½ pound yellow wax beans, trimmed
1 overripe large tomato
- Beloved Mama's Mexican Kitchen in Belltown to close
- Washington officer shoots men accused of earlier beer theft
- To retire at 55 takes big savings
- Queen Anne apartments -- at half the usual cost
- Bing no longer a search-engine blip
Most Read Stories
1 tablespoon red wine vinegar, or to taste
¼ teaspoon kosher sea salt, plus more as needed
¼ cup extra-virgin olive oil
1 garlic clove, minced
¼ cup thinly sliced pitted kalamata olives
3 cup torn fresh basil leaves
1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for one to three minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
2. Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about ½ cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
3. Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to four hours) before serving. Add torn basil and serve.
Melissa Clark, The New York Times