This side dish is so easy and it’s a great way to use up the vegetables in your fridge. You can use just about any vegetable you want, although I do recommend sticking with tomatoes. They add some juice that creates its own dressing.
The ingredients in this are super simple. It’s really more method than recipe.
I made this on a night that we needed to pack our dinner for a soccer game. The green beans needed to be used, but we weren’t going to be home to eat them hot. I blanched the beans, added the tomatoes, threw on a sprinkle of salt and pepper and a splash of red wine vinegar.
I think the tomatoes would be great paired with broccoli or cauliflower or zucchini or yellow squash. You can add fresh herbs too, if you’ve got them.