Green bean, potato and cherry tomato salad.

• First of all, clean the green beans. Remove the ends (tips) of each bean and, if necessary, the fibrous string along the side. Rinse them thoroughly under cold running water to remove any trace of soil. Bring plenty of salted water to a boil in a large pot. When the water boils, add the green beans and cook them for about 10–15 minutes. Cooking time can vary depending on the size and freshness of the beans: they should be tender but still slightly crisp (al dente). Taste one to check doneness. Once cooked, drain the green beans and set them aside. Wash the potatoes thoroughly under running water to remove any soil from the skin. You can cook them whole with the skin on or peel and cut them into cubes about 3/4–1 1/4 inches in size. Put the potatoes in a pot with plenty of cold salted water. Bring to a boil and cook for about 20–25 minutes if whole, or 10–12 minutes if already cut into cubes. Potatoes are ready when a fork pierces them easily without resistance, but they should not fall apart. Once cooked, drain the potatoes. If cooked whole, let them cool slightly before peeling (it will be much easier when still warm) and then cut into not-too-small pieces. Transfer them to a large bowl. Wash the cherry tomatoes under running water and dry them with a clean cloth. Cut them in half or quarters depending on size, and add them to the bowl with the potatoes. Take the garlic cloves. If you prefer a mild flavor, lightly crush them with the palm of your hand keeping them whole so you can remove them easily before serving. If you like a stronger garlic taste, finely chop them with a knife after removing the central sprout (the inner germ), which is the least digestible part. Wash the fresh basil leaves and dry them gently. Instead of cutting them with a knife, tear them roughly with your hands: this prevents the leaves from oxidizing and turning dark, preserving their intense aroma. Add the now-cooled green beans to the bowl with the potatoes and cherry tomatoes. Add the garlic (whole or chopped) and the torn basil leaves. Dress everything with extra virgin olive oil, a pinch of salt and, if you like, a grind of fresh black pepper. Mix gently, preferably using two spoons, to avoid breaking the potatoes or crushing the tomatoes. Taste and, if necessary, adjust salt or add another drizzle of oil. Resting and serving:The secret for a truly special green bean and potato salad is resting. Cover the bowl with plastic wrap and let it rest at room temperature for at least 30 minutes, or refrigerate it if you prefer to serve it cold. This time allows the flavors to meld perfectly and the potatoes to absorb the dressing and the aroma of basil and garlic. Before serving, give a final gentle toss and, if you wish, garnish with a few whole basil leaves for an extra touch. This recipe proves that with a few simple ingredients you can create a healthy, nutritious and very tasty dish. Enjoy!