This sunny salad is so fresh and easy, filled with ripe tomatoes and a snap of green beans. Add eggs for a pop of protein, and dip everything in garlicky aioli.
What You Get
Early Girl tomatoes
Red wine vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active time
15 minutes total time
Bring a pot of water to a simmer. Gently add the eggs and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. When the eggs are cool enough to handle, peel and cut them in half lengthwise.
Return the pot of water to a boil. Trim the green beans. Add the green beans to the pot and blanch until they no longer squeak when biting into them, 1 to 2 minutes. Drain the green beans and rinse under cold water until cool.
Meanwhile, rinse and drain the white beans. Set out the beets, to let them come to room temperature. Cut the tomatoes into bite-size pieces. Roughly chop the olives in half. Pick a handful of basil leaves, toss the stems, and tear the leaves.
In a bowl, combine the green beans, white beans, beets, tomatoes, and olives. Drizzle with about ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Fold in the basil leaves last.
Pile the salad on plates and top with the eggs. Add a dollop of aioli, grind with pepper, and serve.
Contains: eggs, soy.