Peach and Heirloom Tomato Salad

 Ingredients

• 1 large
  ripe peach
• 3-4 small
  heirloom tomatoes, preferably different colors
• 1/2 pounds
  green beans, ends trimmed
• 1/4 cup
  basil leaves, cut into thin strips
• 1 small
  shallot
• 2 tablespoons
  champagne vinegar
• 1 tablespoon
  lemon juice, freshly squeezed
• 6 tablespoons
  olive oil                  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  kosher salt and freshly ground black pepper

 Instructions

1. For the salad:  
   Bring a medium pot of salted water to boil.  Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes.  Scoop them into a large bowl of ice water.  Once they are cool, drain well.  (The salad can be made one day ahead.  Wrap them in a clean kitchen towel and refrigerate.)
2. Cut the peach in half and remove the pit.  Cut into thin slices and add to a salad bowl.  Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl.  Add the basil and drizzle with dressing (you won’t need all the dressing.)
3. For the dressing: 
   Finely mince the shallot.  Place in a bowl or in a glass jar with a lid (my preference when making dressing).  Pour in the vinegar and the lemon juice.  Add a large pinch of salt and a few grinds of pepper.  Mix well.  Drizzle in the olive oil and whisk or shake well.  Taste and adjust seasoning as needed.