Cookwith

Name: Summer Tomato, Stone Fruit & Green Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup green beans, trimmed and cut in half; 2 large Harlem tomatoes, sliced into wedges; 2 ripe stone fruits (peach or nectarine), pitted and sliced; 1/4 cup fresh basil leaves, torn; 1 tbsp extra virgin olive oil; 1 tsp balsamic vinegar; 1/4 tsp sea salt; 1/8 tsp freshly ground black pepper; 1/4 tsp lemon zest (optional, for brightness)

Summer Tomato, Stone Fruit & Green Bean Salad

miradugm

This vibrant Summer Tomato, Stone Fruit & Green Bean Salad is the perfect low-calorie companion to a juicy cheeseburger. Showcasing peak-season Harlem tomatoes, crisp-tender green beans, and luscious stone fruit, it’s a celebration of fresh California produce. Fresh basil ties the flavors together, while a touch of olive oil and balsamic vinegar heightens the natural sweetness and acidity. The salad’s mix of textures—crunchy beans, juicy tomatoes, and silky fruit—creates a delightful eating experience. It’s quick to prepare, visually stunning with its rainbow of colors, and easy to make ahead. This dish is a true ode to summer’s bounty, perfect for picnics and backyard barbecues.

Ingredients

Instructions

Bring a pot of salted water to a boil. Add green beans and blanch for 2-3 minutes until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.
In a large bowl, combine the green beans, tomato wedges, and stone fruit slices.
Add the torn basil leaves.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, pepper, and lemon zest (if using).
Drizzle the dressing over the salad and gently toss to combine.
Let the salad sit for 5 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
Transfer to a serving platter or bowl. Serve chilled or at room temperature alongside your cheeseburgers.