Mint Green Bean and Egg Salad

4 to 6 large vine-riped tomatoes, thickly sliced (depending on size of tomatoes or number of servings needed)
2 pounds green beans, rinsed, stem ends trimmed
Coarse kosher salt
2 cloves garlic, halved
6 tablespoons chopped fresh mint, plus whole leaves for garnish
6 hard-cooked eggs
6 tablespoons extra-virgin olive oil, or to taste
1 teaspoon salt
Coarsely ground black pepper to taste

Arrange the tomatoes, slightly overlapping, around the perimeter of a serving platter or individual serving plates; sprinkly lightly with coarse kosher salt; set aside.

In a medium saucepan over medium-high heat, bring water to a boil. Add the green beans and cook for 5 to 6 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander; drain.

Rub the inside of a large bowl with the cut side of the garlic; reserve for other use. Add the warm beans and 2 tablespoons of chopped mint; toss to coat.

Using the coarse shredding side on a hand grater, grate the hard-cooked eggs into a separate bowl. Add the olive oil, the remaining 4 tablespoons of chopped mint, salt, and pepper to taste. Stir to blend well. Add to the beans; stir to coat evenly.

Mound the beans in the center of the serving platter. Garnish with a few whole mint leaves and serve immediately.

Makes 6 to 8 servings.