This is a very simple, fresh and quick summery salad, perfect side to so many summer dinners. You can serve it room temperature or make it ahead and serve it chilled. Had I had a red onion on hand, I probably would have thinly sliced a bit and included it, but it definitely didn’t need it.

Green Bean and Tomato Salad
serves 8 (approx 1 cup serving each)

1 pound green beans, trimmed and cut into 2-inch pieces
3 plus tomatoes, cut into 1/2-inch thick wedges (or 1 pint of cherry or grape tomatoes, halved)
1/4 cup balsamic vinegar
1 large clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Bring large pot of water to boil over high heat. Add green beans; cook 5 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly and place in large bowl with tomatoes.

Combine vinegar, garlic, salt and pepper. Gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture, toss gently to coat. Top with freshly ground black pepper.