Green and Wax Bean Salad With Tomato Vinaigrette

• 1/2 pound green beans, trimmed
• 1/2 pound yellow wax beans, trimmed
• 1 overripe large tomato
• 1 tablespoon red wine vinegar, or to taste
• 1/4 teaspoon kosher sea salt, plus more as needed
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 cup thinly sliced pitted kalamata olives
• 13 cup torn fresh basil leaves

1. Bring a large pot of salted water to a boil.
2. Fill a large bowl with ice and water.
3. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender.
4. Drain and immediately transfer to the ice bath.
5. When cool, drain and dry with a towel and place in a large bowl.
6. Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard).
7. Using the largest hole on a box grater, grate the tomato flesh.
8. Discard skin and transfer grated flesh to a medium bowl.
9. You should have about 1/2 cup.
10. Stir in vinegar and salt, then stir in olive oil and garlic.
11. Taste and adjust vinegar and salt as needed.
12. Add just enough vinaigrette to coat beans, add olives, then toss well.
13. Let sit for at least 10 minutes (and up to 4 hours) before serving.
14. Add torn basil and serve.

green beans, beans, tomato, red wine vinegar, kosher sea salt, extravirgin olive oil, garlic, olives, basil

Taken from cooking.nytimes.com/recipes/1014955 (may not work)