Prep the beans: Bring a large pot of salted water to a boil. Trim the stem ends from the green beans.

Blanch and chill: Add the beans to the boiling water and cook 2–4 minutes, until bright green and crisp-tender. Transfer immediately to a bowl of ice water to stop the cooking. Drain well and pat dry.

Make the dressing: In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, Dijon, garlic, and honey (if using). Season with 1/2 teaspoon salt and several grinds of black pepper. Taste and adjust—add more lemon for brightness, or a pinch more honey if it’s too sharp.

Slice the aromatics: Thinly slice the red onion or shallot. If you want a milder bite, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

Combine the salad: In a large bowl, add the beans, halved tomatoes, and onion. Drizzle on about two-thirds of the dressing and toss gently to coat.

Add herbs and extras: Fold in the chopped herbs. If using cheese, nuts, or capers, add them now. Toss again and taste; add more dressing, salt, or pepper as needed.

Rest briefly: Let the salad sit for 5–10 minutes so the flavors meld. This short rest makes a big difference.

Serve: Transfer to a platter or serve straight from the bowl. Finish with a final squeeze of lemon and a sprinkle of herbs for a fresh look.