2 pints cherry tomatoes, stems removed
2 oz. white balsamic vinegar
1 oz red wine vinegar
6 oz extra virgin olive oil
1 tsp salt, pepper or to taste
In a medium bowl, whisk the vinegars and olive oil, salt and a pinch or grind of pepper.
Cut each cherry tomato in half (1/4s if large) and place into vinaigrette with any juices. Blend well and let sit 5-10 minutes. Meanwhile, prepare green beans or grains and diced vegetables. Pour cherry tomato mixture over green beans or grains and toss gently. Top with chopped herbs and serve room temperature or chilled.
1 cup bulgur wheat, couscous or other prepared grain
1/3 cup scallions sliced or onion diced
½ cup cucumber peeled, cut in ½ dice
½ cup goat cheese crumbled, optional
1 tbsp fresh mint or basil, finely sliced
or 1 lb green beans, trimmed and blanched