Tomato Salad with Green Beans and Basil
Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. green beans, trimmed
- 8 oz. romano beans, trimmed
- 1⁄4 cup red wine vinegar
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 2 lemons, zest and juice
- 4 medium heirloom tomatoes (half sliced 1/4″ thick, half cut into 1/2″ wedges
- 1 pint cherry tomatoes, halved lengthwise
- 1⁄2 cup basil leaves, preferably a mix of regular and Thai basil, torn
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