You are here: Home » Recipes » Fresh Green Bean and Tomato Platter Fresh Green Bean and Tomato Platter Recipe by Favorite Recipes Press Yield 8 servings A great side dish for a late summer dinner to make use of your garden's green beans and tomatoes. PrintEmail Ingredients Dressing:1 tablespoon lemon juice1 tablespoon white wine vinegar1 teaspoon Dijon mustard1/2 teaspoon dried basil, crumbled1/2 teaspoon sugar1/2 teaspoon salt Black pepper1/3 cup olive oilSalad:1 1/2 pounds fresh green beans, trimmed1/2 cup crumbled feta cheese1/2 cup finely chopped Bermuda onion4 to 5 Roma tomatoes, cored and chopped4 to 5 large fresh basil leaves Instructions Dressing: Combine the lemon juice, wine vinegar, mustard, basil and sugar in a bowl or jar with a tight-fitting lid. Season with salt and pepper. Add the oil and shake or whisk until thickened. Salad: Cook the beans in rapidly boiling water in a saucepan for 3 to 5 minutes or until tender-crisp. Plunge the beans into ice water in a bowl. Drain and pat dry with paper towels when cool. Arrange the beans on a serving platter. Drizzle the dressing over the beans. Top with the feta cheese and chopped onion. Arrange the chopped tomatoes around the edge of the beans. Slice the basil leaves thinly and sprinkle over the top. Recipe reprinted with permission from the Junior League of Eugene, Oregon, Cooking from the Coast to the Cascades (Junior League of Eugene, Oregon, 2002).