green beans with smashed tomato vinaigrette

i love summer and i love summer meals. simple and usually taking place at the park. 

recently i was desperate to find a salad to add to my standard picnic fare (read: cheese, 

crackers, meets, nuts, blueberries, wine). i knew i needed to find something that transports 

easily and can be eaten cold or at room temp. this recipe was the perfect find.

the green beans definitely feel like a bit of a throwback - to those soft canned green beans i used to eat as a child. but there is something delicious about the beans, with a homemade smashed tomato dressing (which, by the way, would be great on any salad!) simple and a great addition to any picnic. 

(it shouldn't surprise you that i substituted basil for the mint, but i'm sure either would be delicious.)

recipe via date night in

ingredients

3/4 pound green beans, trimmed

1 1/2 tablespoons olive oil

1 teaspoon freshly grated lemon zest

1 1/2 tablespoons freshly squeezed lemon juice

1 garlic clove, roughly chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup low-sodium chicken or veggie stock

vinaigrette ingredients

1/2 cup cherry tomatoes

2 teaspoon red wine vinegar

1 tablespoon freshly squeezed lemon juice

2 tablespoon olive oil

2 tablespoon chopped fresh mint or basil

1 scallion, thinly sliced (white and green parts)

1/4 teaspoon kosher salt

flake salt, for finishing

directions

1. combine green beans, olive oil, lemon zest, lemon juice, garlic, salt, pepper, 

and stock in large skillet over medium-high heat. bring mixture to a boil and then 

reduce to a simmer. cover and cook for 30 minutes, or until soft.

2. uncover and cook for 10 more minutes, over medium-low heat, 

stirring occasionally, until the liquid is reduced and coats beans.

3. meanwhile, in a medium bowl, add the tomatoes and squish them between your fingers

inside the bowl, or mash with a wooden spoon (being careful not to make a huge mess). 

the juice will help create the vinaigrette while they still remain in large pieces. 

4. whisk in the red wine vinegar, lemon juice, olive oil, fresh herbs, and scallions. 

i placed my dressing in the fridge while my beans were still simmering.

5. toss the warm or room-temp green beans with the vinaigrette. 

can be served cold or at room temp. top with salt and pepper as desired.

ignore the tupperware.

i was planning this for a picnic at the park!

(technically a concert at chateau st michelle)