Heirloom Summer Salad

^[1]I love the taste of summer. The vegetables are ripe, flavorful and kissed by the sun.

This is my favorite salad recipe for the summer. All of the flavors meld into just the right textures and flavors that make summer oh-so-delicious. To make a heartier version of this salad, add boiled new potatoes.

Heirloom Tomato and Green Bean Salad

• 1 pound green beans, ends trimmed
• 1 pound cherry tomatoes, halved
• 1/4 cup sliced red onion
• 2 tablespoons fresh basil, chopped
• sea salt and fresh cracked pepper
• optional: 3 boiled new potatoes, cooled and sliced in quarters

For Herbed Vinaigrette:

• 2 teaspoons finely chopped fresh basil
• 1 teaspoon thyme leaves
• 1 small garlic clove, minced
• 1 teaspoon dijon mustard
• 1 dash salt
• 1 dash fresh ground pepper
• 3/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar

1.  Blanch green beans in a large stock pot of well salted boiling water until beans turn a bright green in color and are tender-crisp, roughly 2-3 minutes. Drain and shock in a bowl of ice water to stop from cooking. Allow beans to sit in water.
2. Meanwhile, combine remaining ingredients for salad in a large bowl.
3. Add green beans and toss gently and refrigerate.
4. Prepare vinaigrette.
5. When ready to serve, drizzle desired amount onto salad and serve cold.