Grape Tomato, Green Bean and Purple Basil Salad
Just like people have staycations, the order of the day today a stay-at-home picnic. Now it is not a good summer picnic without some good sides and salads. I made this pretty, light and flavorful salad – Grape Tomato, Green Bean and Purple Basil Salad. This year along with the usual stuff in our yard, I am trying my hand at growing a handful of things. Mostly herbs – but for a black thumbed person this is huge.
My Purple Basil Story
There are four varieties of basil happening now – and my favorite so far is this purple basil. You will be gradually introduced to members of my plant family as they grow up. For anyone interested the purple basil grows easily, it just needs a lot of water to keep it happy. However, when well watered it responds by growing and showing off its gorgeous large leaves. And the fragrance. ..
It is a quite fourth in our house. Did the Kensico Dam fireworks yesterday. One of those household rituals. Aadi is getting ready to start camp on Monday. The kids have cooked up a bunch of fun things this summer. Enough to to keep themselves entertained and out of trouble.
Intoxicating and heady. I add the leaves at the end for this simple grape tomato, green bean and purple basil salad. The result is an intense and floral finish. I so want to take tomorrow off. I want to be at home before camp starts for the younger one. Curing the day in the middle will probably be my compromise. This salad thrilled the home crew. Enough for them to nominate it as a contender for the Thanksgiving table. Something not taken lightly in this house.
I made some air-fried chicken, I will share the recipe next. Also, made a batch of fresh paneer. I am playing with visions of making some kind of popcorn paneer.
This salad get some simple flavor from Dijon mustard, garlic, tahini and maple syrup. It is rounded off with olive oil and basil. Simple, balanced, and flavorful. Pure happiness!
Some more summer basil options include by Thai Basil and Tomato Fried Rice and Fish Curry with Cilantro, Basil and Summer Squash.
A fresh green bean and grape tomato salad finished with purple basil.
Ingredients
- 1 pound of green beans (preferably the thin french variety
- Salt for boiling and dressing
- 1/2 cup organic grape tomatoes
- 2 tablespoons chopped red onions
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon while balsamic vinegar
- 1 clove minced garlic
- 1 tablespoon maple syrup
- 1 tablespoon tahini sauce
- Lot of freshly ground black pepper to taste
- 5 to 10 large purple or regular basil leaves
Instructions
- Fill a large sauce pan with water and add plenty of salt. Bring to a boil. Add in the beans and boil for 4 minutes. Drain thoughly and add cold water and set aside in a mixing bowl.
- Chop the grape tomatoes iand to the beans.
- Add in the red onion.
- In a small bowl add the olive oil, salt, mustard, balsamic vinegar, minced garlic, maple syrup, tahini sauce and the freshly ground black pepper and toss well.
- Pour over the beans and mix well.
- Let the mixture rest for at least 15 minutes. Coarsely tear in the basil leaves and serve.
Notes
15 minutes of the prep time is to allow the salad to rest.