1 pound of thin green beans, stemmed
2 heirloom tomatoes
½ cup of Sun Gold tomatoes
3 scallions, sliced
1 tbs lemon juice
1 tbs olive oil
1 tsp champagne vinegar
kosher salt and freshly ground pepper to taste
¼ cup packed basil leaves, chiffonade
In a medium sauce pan boil salted water then add the beans and cook for about 2 minutes until bright green but still a little crunchy. Drain and set aside in a bowl.
Slice the heirlooms into wedges and the Sun Golds in half. Add them and the scallions to the bowl of green beans. Drizzle the lemon juice, olive oil and vinegar over the bean mixture. Add a few pinches of salt and a few grounds of pepper and taste. Using a pair of tongs, combine all the ingredients. Taste and correct the seasonings as necessary.
Turn out your salad onto a plate and sprinkle the strips of basil over the top.