The dressing for this tangy salad is mostly the juice from the tomatoes. You can serve it as is, or toss some hardy greens in just before serving.
Thinly slice red onion to make 1/4 C. (optional). Combine the onions with 1 T. red wine vinegar in a small bowl and let sit for 10 minutes.
Dice ripe Tomatoes to make 1 1/2 C. Place in a large bowl and toss with 1/2 t. salt.
Bring a medium-sized pot of salted water to boil.
Rinse and trim 1/2 lb. Green beans. Drop into the boiling water, then wait until the water boils and cook them for 1 minute or until they achieve the texture you like. Immediately drain and rinse with cold water until they are no longer hot, tossing a few times with tongs.
Combine the onion/vinegar mixture (if using) with the tomatos and their juice. Stir in 1 T. dijon mustard and 1 small clove of garlic, pressed. Whisk in 3 T. olive oil. Taste and add red wine vinegar to taste.
Add the Green Beans along with 2 T. chopped Greek or nicoise olives.
Season generously with pepper and more salt if necessary.
Serve the salad with crusty bread to soak up the tasty dressing. You can also save any extra dressing and use it for another salad.