The real star of this salad is the Roasted Tomato Vinaigrette, which can be used well beyond your salad bowls. It’s delicious drizzled over any sort of protein, and pairs beautifully with grilled veggies and hearty greens like collards and kale.
For the Roasted Tomato Vinaigrette
(makes a little more than 1 cup)
2 medium tomatoes (450g), sliced ½” thick
1 small shallot (25g), roughly chopped
½ cup (120g) white wine vinegar, divided
¾ cup (120g) olive oil, divided, plus more for roasting the tomatoes
Preheat oven to 425ºF and line a baking sheet with parchment. Arrange tomatoes on the prepared baking sheet and drizzle with olive oil and season with salt. Roast for 35-40 minutes, or until juices have been released and starting to get nice and brown on the bottom. Set aside to cool, ideally at least 1 hour or more.
In a food processor or blender, combine tomatoes, shallot, ¼ cup white wine vinegar, ¼ cup olive oil, and a pinch of salt. Blend until relatively smooth, then transfer to a bowl or jar. Add remaining ¼ cup vinegar, ½ cup olive oil, and a few grinds of black pepper. Whisk or shake everything to emulsify, and season to taste with salt. If the vinaigrette seems a bit too thick, add more vinegar and/or oil to thin it out.
For the Salad & To Serve
10 ounces green beans, ends trimmed as needed
7 ounces zucchini
1 teaspoon high-heat oil (avocado or grapeseed, ideally)
1 cup white beans (i.e. cannellini or great northern), rinsed & drained
⅓ cup cherry tomatoes, halved (or equal amount roughly chopped heirloom tomatoes)
1 tablespoon (about ¼ of a pepper) serrano pepper, thinly sliced
1 handful herbs (tarragon, basil, chives, dill, etc)
Bring a large pot of heavily salted water to a boil, and make an ice bath in another bowl. Once water is ready, add the green beans and blanch them for about 1 minute, or until tender to bite. Remove once done and immediately put in the ice bath. Let sit a few minutes then drain and add to a large bowl.
Using a vegetable peeler, shave about half of the zucchini into ribbons. Add ribbons to the bowl with the green beans, and roughly chop the remaining zucchini into bite size pieces. Heat a heavy bottomed skillet over medium high heat, and add 1 teaspoon oil. Once hot, add the chopped zucchini and a big pinch of salt. Cook for 3-5 minutes, tossing occasionally, until tender and browning on the edges. Remove from heat and add to the bowl, along with the remaining ingredients and a pinch of flaky salt. Drizzle vinaigrette over everything and toss to combine. Transfer to a serving bowl and enjoy!