Green Bean and Tomato Salad is a simple yet flavorful dish that highlights the natural sweetness of fresh tomatoes and the crisp bite of green beans. Tossed with a light, zesty vinaigrette, this salad offers a refreshing and vibrant side to complement any meal. The combination of fresh herbs, a hint of garlic, and a drizzle of olive oil enhances the summer flavors of the vegetables. It’s a quick and easy salad that’s perfect for barbecues, picnics, or as a healthy, colorful addition to any dinner spread.
Green Bean and Tomato Salad Recipe
Ingredients:
- 1 lb fresh green beans, trimmed
- 1 pint cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions:
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until crisp-tender. Drain and immediately transfer the green beans to an ice bath to stop the cooking process. Drain again and pat dry.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the blanched green beans, halved tomatoes, and sliced red onion. Drizzle the dressing over the vegetables and toss to coat evenly.
- Serve: Garnish with fresh basil or parsley and serve immediately, or refrigerate for 30 minutes to let the flavors meld.
This Green Bean and Tomato Salad is a bright, healthy side dish that pairs perfectly with grilled meats or fish!
