This is a dead-easy salad to make that is somehow still not a household staple. The juices from the tomatoes, combined with the olive oil used in the cooking, provide most of the dressing you need. You will likely find yourself mopping up any leftover juices with a piece of toast.
Trim 1/2 lb. of Green Beans and cut into 1-2″ pieces. Transfer to a large cast iron skillet and drizzle with 2 T. olive oil plus 1/2 t. salt. and toss to combine.
Mince 1 medium or large clove of garlic.
Core and dice 1/2 lb. tomatoes. Toss in a large bowl with a sprinkle of salt.
Roast the green beans until they are done to your liking. You may want them just lightly cooked; I prefer them blackened. The roasting process generally leaves them somewhat firm even when browned on the outside.
Remove the pan from the oven and stir in the garlic. Allow it to cook for 5 minutes.
Toss the beans with the tomatoes and their juices, then allow to sit for 10 minutes. Taste the beans and add black pepper and red wine vinegar to taste if needed.
If you like, serve the salad on a bed of arugula or romaine lettuce. You can also add kalamata or green olives, soft cheese of your choice, and/or croutons.