From my great-aunts amazing vegetable garden, she sent me home with quite a bounty of vine-ripened tomatoes and fresh basil. My solution (and one of my favorite summer time/anytime meals) was my pesto green been salad.
Pesto:
Toast Pine Nuts and Garlic, put through food processor
Add Parmesan, pulse again
Add Basil, pulse one more time
Done.
Par boil and drain beans. Halve the cherry tomatoes. Mix all together with pesto that is conveniently warm from the pine nuts and garlic, and makes it easier to mix. Voila! Tasty garden salad.