2tablespoons(30grams)red wine vinegaror apple cider vinegar
1teaspoonsalt
¼teaspoonblack pepper
⅛teaspoonred pepper flakesoptional
1largeshallotfinely chopped
Trim the tips of 1½ pounds green beans with a knife or scissors.
Rinse them, then boil them for 4 to 6 minutes in a large pot of salted water.Drain them and plunge them into a bowl with iced water or cool them under coldrunning water.
To a large mixing bowl, add 3 tablespoons yellow mustard, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon red pepper flakes, and 1 large shallot (finely chopped). Whisk to combine. The dressing should be thick.
Drain the green beans, shake the water off, and add them to the bowl with the dressing.Add 15 cherry tomatoes (halved) 10 leaves fresh basil (chopped) and toss well until the beans are fully coated in the dressing.
Optionally, you can crumble in half of the 3 ounces feta cheese and give it another quick toss.Arrange on a serving platter and sprinkle with the remaining feta.