Simple Green Bean Tomato Salad
This Simple Green Bean Tomato Salad is refreshing and full of flavor. This is a great alternative to mayo-based salads. Crisp-tender green beans with fresh tomatoes, the bite of red onion, and fresh herbs in a simple balsamic dressing, and topped with salty Feta cheese. I like toasted walnuts on my salad, but this is totally optional! This is the perfect summer salad.
There are many versions of cold green bean salad recipes out there, but this is my version, and it is my family’s favorite and one that has been on my summer table for years. It’s a tried-and-true recipe, and one my family often asks for.
Ingredient notes and substitutions
- Fresh green beans trimmed and blanched- canned green beans are not suggested for this recipe. However, fresh asparagus is a fabulous swap.
- Cherry tomatoes – you can use grape or any other variety of small tomatoes
- Red onion, thinly sliced – Shallots are a great substitute for red onions.
- Fresh garlic
- Extra virgin olive oil or avocado oil
- Balsamic vinegar – red wine vinegar, white balsamic, apple cider, or champagne vinegar are great substitutes. Lemon juice is also great in this salad.
- Dijon mustard – grainy Dijon is wonderful in this recipe too!
- Kosher or sea salt
- Fresh ground black pepper
- Fresh herbs – I love fresh flat-leaf parsley, but fresh mint or basil is just as tasty in this salad.
- Feta cheese, crumbled optional or some freshly grated parmesan cheese.
- Walnuts – pine nuts and almonds work great in this recipe and is optional.
- For a protein boost: add rinsed, canned chickpeas/garbanzo beans.
Tried and true tips
-When making this recipe for a crowd, serve the Feta cheese and nuts on the side. Your guests can opt for cheese and nuts if they so choose.
-Frozen green beans can be used for this salad, just make sure not to overcook the green beans.
Blanching green beans
We want to start by blanching the green beans. Blanched green beans stay crisp-tender to the bite, maintain their bright green color, and hold up to the dressing perfectly.
How to Make Simple Green Bean Tomato Salad
- In a medium bowl, add Dijon mustard, balsamic vinegar, garlic, salt and pepper.
- Whisk in the olive oil until the dressing is emulsified.
- Whisk in the garlic.
- Add onions and toss into the dressing.
- Add green beans.
- Add tomatoes and parsley, and toss gently until fully combined.
- Top with feta cheese and walnuts. (optional)
- Garnish with more fresh parsley.
Serving suggestions
It’s delicious alongside Grilled tri-tip or Pesto parmesan chicken burgers or your favorite protein. I also love this with my Simple Herb Roast Chicken!
- Leftovers are great for lunch, add chopped, grilled chicken breast for a balanced meal.
- For a protein boost add rinsed, canned garbanzo or cannelini beans.
- Top with crumbled, cooked bacon for an extra pop of flavor and texture.
- This recipe is best served at room temperature or cooled. I recommend putting this salad in the fridge for about an hour or so to cool.
More great Summer favorites
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Simple Green Bean Tomato Salad
July 5, 2021
Equipment
- 1 bowl medium
- 1 whisk
Ingredients
- 1 pound green beans, trimmed and blanched (see notes below for blanching green beans) cut into 2 inch pieces
- 1 1/2 cup tomatoes, halved cherry, grape or baby
- 1/4 cup red onion thinly sliced
- 1 clove garlic finely minced
- 3 tablespoon olive oil extra virgin
- 3 tablespoon Balsamic vinegar
- 2 teaspoon Dijon mustard
- 1 teaspoon salt kosher
- black pepper fresh ground
- 1/4 cup Parsley, fresh chopped
- 1/2 cup Feta cheese, crumbled optional
- 1/4 cup Walnuts, toasted and chopped optional
Instructions
How to assemble the Simple Green Bean Salad
- In a medium bowl, add Dijon mustard, balsamic vinegar, salt, and pepper.
- Whisk in the olive oil until the dressing is emulsified.
- Whisk in the garlic.
- Add onions and toss into the dressing.
- Add blanched green beans.
- Add tomatoes and parsley, and toss gently until fully combined.
- Top with feta cheese and walnuts. (optional)
- Garnish with more fresh parsley.
- Serve immediately.
Notes
How to blanch green beans
How to store leftovers
For any leftovers, store them in an airtight container with a lid. Leftovers are good for up to three days. When you are ready to enjoy again, just allow them to come to room temperature for about 20 minutes. Toss with additional balsamic vinegar and olive oil if needed.Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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