Peach and Heirloom Tomato Salad

WebMD Recipe from Foodily.com By Dana Treat

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  large  ripe  peach
• 3 -4  small  heirloom tomatoes, preferably different colors
• 1⁄2 lb green beans, ends trimmed
• 1⁄4 cup basil leaves, cut into thin strips
• 1  small shallot
• 2  tablespoons champagne vinegar
• 1  tablespoon fresh lemon juice
• 6  tablespoons olive oil
•  kosher  salt & freshly ground black pepper

Directions

1. For the salad:
2. Bring a medium pot of salted water to boil. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes.
3. Scoop them into a large bowl of ice water.
4. Once they are cool, drain well. (This can be done one day ahead. Wrap them in a clean kitchen towel and refrigerate.).
5. Cut the peach in half and remove the pit. Cut into thin slices and add to a salad bowl.
6. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.
7. Add the basil and drizzle with dressing (you won’t need all the dressing.).
8. For the dressing:
9. Finely mince the shallot. Place in a bowl or in a glass jar with a lid.
10. Pour in the vinegar and the lemon juice.
11. Add a pinch of salt and a few grinds of pepper.
12. Mix well.
13. Drizzle in the olive oil and whisk or shake well. Taste and adjust seasoning as needed.