Step 1: Prepare the Vegetables

1. Broccoli: Cut the broccoli into bite-sized florets. Set aside.
2. Green Beans: Trim the ends of the green beans and cut them into smaller pieces if needed.
3. Cherry Tomatoes: Halve the cherry tomatoes for a more bite-sized texture.
4. Red Onion: Slice the red onion thinly for a slight crunch and sharp flavor.

Step 2: Blanch the Broccoli and Green Beans

1. Bring water to a boil: In a large pot, bring water to a boil and add a pinch of salt.
2. Blanch the vegetables: Add the broccoli florets and green beans to the boiling water. Blanch them for 2-3 minutes until they are bright green and slightly tender but still crisp.
3. Cool them down: Drain the vegetables and immediately plunge them into a bowl of ice water to stop the cooking process and maintain their vibrant color. After 1-2 minutes, drain them and pat them dry with a paper towel.

Step 3: Make the Dressing

1. Lemon and garlic mixture: In a small bowl, combine the juice and zest of half a lemon with 2-3 tablespoons of olive oil.
2. Add minced garlic: Stir in the minced garlic for a punch of flavor.
3. Season: Add salt and black pepper to taste, adjusting the seasoning as per your preference.

Step 4: Assemble the Salad

1. Combine the vegetables: In a large salad bowl, add the blanched broccoli, green beans, halved cherry tomatoes, and sliced red onion.
2. Toss with dressing: Pour the lemon and garlic dressing over the vegetables and toss gently until everything is well-coated with the dressing.
3. Taste: Adjust the seasoning with extra salt, pepper, or lemon juice if needed.

Step 5: Serve

1. Garnish and enjoy: Garnish the salad with a bit of lemon zest and serve immediately as a fresh, crunchy, and colorful side or main salad.