Green Beans and Cherry Tomato Salad
1 1/4 pound green beans, trimmed
1 1/4 pounds cherry tomatoes, quartered
1 teaspoon chopped fresh oregano
1 tablespoon minced shallots
2 tablespoons red wine vinegar
2 1/2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook beans in boiling water for 7 minutes, or until tender. Drain. Place
beans, tomatoes and oregano in a large bowl, toss gently to combine.
Combine shallots and vinegar, stirring with a whisk. Let vinegar mixture stand
10 minutes. Add oil, salt, and pepper to vinegar mixture, stirring with a whisk
until well blended. Pour vinaigrette over bean mixture, toss well.