Posted on

Tomato, Wax Bean, and Basil Salad with Lemon Mascarpone Vinaigrette

MG_5902_1200

This salad is a dream. Bright tomatoes, crunchy wax beans and fragrant fresh basil. Drizzled with an ever-so-slightly creamy lemon vinaigrette, this meal is absolutely perfect for warm summer nights or to bring to a brunch party. And it looks so gorgeous that everyone will think you're some kind of food wizard even though this recipe is simple as anything.

Ingredients (Serves 4)

For the Salad:

16 ounces yellow wax beans (or green beans)
4 tomatoes (red or yellow or heirloom or a mix)
1 pint cherry tomatoes
Fresh basil to taste
Flaky sea salt and freshly ground pepper

For the Dressing:

Zest from 1 lemon
Juice from 2 lemons
Salt and pepper
1/4 cup red wine vinegar
1/2 tablespoon honey
2 tablespoons mascarpone cheese

Instructions:

Prep Your Ingredients: Clean and trim the wax beans if needed. Halve the cherry tomatoes. Slice two tomatoes into 1/4'' slices and cut the other two tomatoes into wedges. Tear the basil leaves from the steam and rinse. Discard the stems.

Make the Salad: Boil the wax beans for about 2 minutes until brightly yellow (or green). Drain and add to a bowl of ice water to stop the cooking process. Drain again and pat dry. In a bowl or serving platter, combine all the tomatoes, the basil, and the beans. Toss gently.

Make the Dressing: In a food processor, combine all ingredients for the dressing except the extra virgin olive oil. Pulse to purée. In a slow stream, add the extra virgin olive oil, pulsing periodically until well combined. The dressing shouldn't be too thick or too thin. It should coat a spoon nicely. Taste and make any additions to your preference. Note: I made this dressing to my preference, you may need to tweak ingredient quantities to get your preferred balance of sweet, salty, vinegary and creamy.

Plate it Up: Divide the salads between plates and drizzle with a bit of dressing. Top with a few cracks of pepper and a sprinkle of flaky sea salt. Enjoy!

Note: We had SO much basil so we decided to serve this with a side of basil, sautéed with a bit of butter and folded into warm white rice and sprinkled with a bit of salt and pepper.

_MG_5933_1200