Blanch yellow wax beans and throw them in an ice bath. Meanwhile, slice two tomatoes and cut two more tomatoes into wedges. Slice cherry tomatoes in half. Pat beans dry and add to a bowl or serving platter with tomatoes. Add washed basil leaves. Gently toss. Sprinkle with flaky sea salt and freshly ground pepper.
In a food processor combine lemon zest, lemon juice, honey, red wine vinegar, mascarpone cheese, and salt and pepper. Pulse to purée. Slowly add extra virgin olive oil and whisk until combined. Consistency shouldn't be too thin or too thick. It should cost a fork or spoon nicely.
Divide the salads between bowls and drizzle with a bit of dressing.
We served it with basil white rice. (My CSA gave me soooo much basil!)
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