Green Beans + Olives + Basil

Crisp green beans tossed with tomatoes, briny olives, and fresh basil — simple, summery, and full of flavor.

Ingredients

• 1 lb green beans, ends trimmed

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced

• ½ cup olives, pitted

• Handful of basil leaves

• 2 tablespoons red wine vinegar

• ¼ teaspoon dried chili flakes

• Olive oil

• Maldon sea salt, to taste

Instructions

1. Steam the Green Beans
   Using a pot with a steamer basket, bring 1 inch of water to a boil. Add the green beans, cover with a tight-fitting lid, and steam for about 3 minutes, until just tender but still crisp.

2. Cool and Combine
   Drain and rinse the green beans under cold water to stop the cooking. Transfer to a shallow serving dish and add the cherry tomatoes, red onion, and olives.

3. Dress and Finish
   Drizzle with olive oil and add the red wine vinegar, chili flakes, and a generous pinch of Maldon salt. Toss gently. Add the basil leaves and fold in carefully so they don’t bruise. Finish with another pinch of chili flakes and Maldon salt just before serving.