Ingredients:
2 teaspoons sea salt
2 pounds green beans, tailed
1½ pounds tomatoes, cored and cut into 1-inch chunks
½ cup scallions, thinly sliced on the diagonal
½ cup olive oil
freshly ground black pepper
½ cup coarsely chopped dill or basil
½ lemon

Directions:

  1. Bring 3 quarts of water to a boil plus a generous amount of sea salt, about 1 tablespoon, to a rolling boil in a large pot. Add the beans. Bring the water back to a boil and cook for 5 minutes. While the beans are cooking, prepare a very cold ice bath in a large bowl. Drain the beans and plunge into the ice water. Stir, toss and set aside.
  2. While the beans are chilling, combine the tomatoes with the remaining 2 teaspoons sea salt and the scallions in a bowl. Toss and allow to sit for 20 minutes.
  3. Add the olive oil and pepper to the tomatoes. Drain the beans. Toss thoroughly with the tomatoes. Allow to sit until ready to serve, for up to 1 hour.
  4. Toss in the dill or basil and squeeze lemon over the salad to serve.

Makes 8 cups