Trim the ends off the green beans, blanch in boiling water for 2–3 minutes, then cool in an ice water bath.

In a bowl, combine cooled green beans and halved cherry tomatoes. Gently fold together.

Whisk together olive oil, lemon juice, salt, and pepper in a separate bowl until emulsified.

Pour the dressing over the salad and toss gently to coat without bruising the tomatoes.

Let the salad sit for at least 10 minutes before serving. Garnish with optional cheese or herbs if desired.