A salad made with good, vine-ripened tomatoes doesn’t need traditional dressing. Salt and high-quality olive oil will turn the tomatoes’ natural juices into a divine sauce that you will want to drink from the bottom of the bowl when the salad is gone. The additional of a little mustard helps thicken the juices and coat the green beans.
Core and dice fully ripe tomatoes to make 2 C. Place in a large bowl and salt generously with kosher salt or large-crystal sea salt. Toss and allow to sit for 10-15 minutes.
Peel and thinly slice red onion to make 1/4 C. (or more if you like). Place in a small bowl and add 1 t. red wine vinegar. Let sit for 10 minutes.
Bring a pot of salted water to a boil. Trim 1/2 lb. of Green Beans.
When the water is boiling, add the beans. As soon as the water returns to a boil, drain the beans into a colander and rinse with cold water. You don’t need an ice bath unless you want the beans super crisp.
Drain the beans and then cut them into bite-sized pieces.
Combine the beans, tomatoes and onions along with their juices. Add 2 T. extra virgin olive oil, 1 T. Dijon mustard and 1 small clove of garlic, minced (optional). Toss.
Taste and season with black pepper and more salt if needed.
Other tasty additions to this salad could include diced boiled new potatoes, crumbled feta cheese, homemade croutons, chopped green olives, and/or greens including arugula or lettuce.