Preheat grill to 400F. Toss green beans with 1 tablespoon olive oil and 1/4 teaspoon salt and place in a grill basket over the heat. Grill for five minutes, turning occasionally, until green beans are floppy and lightly charred in places.
Remove from grill and place in a salad serving bowl. Drizzle remaining olive oil, salt and the lemon juice over the top.
Quarter the cherry tomatoes and add them to the green beans. Peel and thinly slice the shallot and add to the salad as well. Add the capers.
Roughly chop the Thai basil and sprinkle over the salad. Mix well to combine and taste for seasoning. Add a sprinkling of salt if needed. Serve warm.
Notes
Don't have a grill? You can roast your green beans in the oven and proceed with the recipe as usual. It is just as delicious.