Categories: Eats, Life Style

Green Bean and Tomato Salad

Hey, What’s Cookin’?

One of the great joys of summer are all the fresh vegetables available from your garden or the farmer’s market. Crisp, piquant salads are everyone’s “go-to” hot-weather dishes, and today’s recipe is no exception. Green beans, tomatoes, and herbs both fresh and dried make a delicious and colorful side salad that will complement literally any main course. Today’s Green Bean and Tomato Salad is laced with a tangy vinaigrette and showered with fresh chopped basil. You will find this salad is perfect for a lunch or supper cookout, as it is meant to be served at room temperature.


Green Bean and Tomato Salad

Adapted from: a recipe from NYT Cooking

Serves: 4

Ingredients for the Salad:

  • ½ pound cherry tomatoes, a mix of red/yellow/orange if possible (or use larger tomatoes and cut them up)
  • 1 tbs salt
  • 1 ½ pounds young green beans or a mix of green beans and yellow wax beans; washed and ends trimmed

Ingredients for the Vinaigrette:

  • 2 garlic cloves, minced
  • 1/8 tsp each Kosher salt and black pepper
  • 1 teaspoon chopped anchovy fillets (optional)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons red wine vinegar or lemon juice, plus more to taste
  • ½ teaspoon finely chopped thyme or rosemary leaves
  • ¼ cup extra-virgin olive oil
  •  1/4 c fresh basil leaves, coarsely chopped


Directions for the Salad:

  1. Bring a pot of water and the salt to a boil. Add the green beans and cook until tender-firm, 3 to 4 minutes. Taste a bean after 2 minutes to gauge doneness. They should be firm but not crunchy.
  2. Remove beans with a slotted spoon and spread out on a baking sheet to cool. If using an assortment of beans, cook each type separately in the same pot.


Directions for the Vinagrette:

  1. Cut the cherry tomatoes in half and place in a large bowl. Set aside.
  2. In a jar with a lid, combine garlic, salt and pepper, anchovy (if using), Dijon, vinegar and thyme. Add oil, cover, and shake very well. Taste the dressing and adjust the seasonings if needed.
  3. Add the cooked and cooled beans to the cherry tomatoes. Pour vinaigrette over and toss well to coat. Check the seasonings once more and adjust if needed
  4. Sprinkle the salad with the chopped basil and serve.





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