Instructions: Trim the beans and parboil them in salted water until tender. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half. These steps can be done in advance. For the vinaigrette, peel and dice the shallot fine and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil or salt as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinegar.

Garnish with basil.

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