Green Bean and Cherry Tomato Salad

This green bean and cherry tomato salad is an easy, healthy side dish. It’s tossed with a shallot-herbed vinaigrette. We know kids that have gone back for not just seconds but thirds. Boom.

Green Bean and Cherry Tomato Salad

Green bean and tomato salad is essentially late summer in a bowl. The beans and tomatoes are tossed with a super simple Dijon vinaigrette for a crazy easy side that’s sooooooo much more than the sum of its parts. If it’s any indication of just how enticing it is, my daughter had three helpings. Boom.–Angie Zoobkoff

Green Bean and Cherry Tomato Salad

  • Quick Glance
  • 15 M
  • 20 M
  • Serves 4
2.5/5 - 2 reviews
Print RecipeBuy the The Dinner Plan cookbook

Want it? Click it.

Ingredients

  • 1 pound green beans, ends trimmed
  • 3 tablespoons olive oil
  • 1 scant tablespoon red wine vinegar
  • 1/2 tablespoon Dijon mustard, or to taste
  • 1/2 to 1 small shallot, minced
  • 1 tablespoon chopped tarragon, basil, or flat-leaf parsley (optional)
  • Sea salt and freshly ground black pepper
  • Large handful of cherry tomatoes, halved

Directions

  • 1. Bring a large pot of water to a boil. If desired, cut the green beans on the diagonal into 1 1/2-inch (4-cm) pieces.
  • 2. Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, shallot, and herbs, if using, until combined. (We suggest you start by adding just half the shallot. Then after you’ve added everything else, take a taste. Some shallots are stronger than others. If you’d like more pungency to your salad, add more shallot accordingly. But sometimes a little is enough.) Season with salt and pepper.
  • 3. Fill a large bowl half way with ice water. Generously salt the boiling water. Stir the green beans into the boiling water and cook until they’re still a little crisp yet slightly tender, about 2 minutes. Drain and immediately submerge the green beans in the ice water to stop the cooking and retain the color. Let the beans cool completely and then drain again and pat them dry.
  • 4. Toss the blanched green beans and tomatoes in the vinaigrette. Taste and, if desired, adjust the ingredients to taste. Serve at room temperature or cover and refrigerate for up to 1 day before serving.

HUNGRY FOR MORE? CHOW DOWN ON THESE:


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers Reviews

This green bean and cherry tomato salad is a keeper. It was tasty, with just a bit of a zing from the Dijon, and was perfect since it used ingredients from the garden and was a healthy and nice addition to the table on a warm summer night. This recipe was easy to put together, especially since the beans, tomatoes, parsley, and shallot came straight from the garden. The green beans were perfectly tender-crisp at 2 minutes. This recipe will serve 4 as a side dish. However, my husband and I added some chicken and had it as a chilled main course.

September brings an outpouring of fresh vegetables in my local farm stand, often the best of which are green beans and tomatoes, and this recipe is a perfect way to bring the harvest to the table. This salad is easy to make, pretty to look at, and a perfect addition to any meal. The recipe works as written and will be included in my repertoire. Frankly, I thought the shallot overpowered the dressing and next time I’d probably use only a tablespoon or two of chopped shallots.

Additionally, I would cut back on the mustard, but that’s a personal preference. The quantity of cherry tomatoes can easily be changed. I agree with the suggestion to cut the green beans as I prefer my salads to be easy to eat without requiring a knife. I didn’t use fresh herbs as I had none on hand. The vegetables and the dressing are easily prepped in advance and a quick toss in the dressing gets this on the table in a minute.

Refreshing and bright is how I'd describe this green bean and cherry tomato salad. This is a great way to showcase the freshness of green beans from the garden or farmers market. Easy and fast to prepare and the blanching of the beans gave the beans a tender-crisp bite that was lovely. I used fresh parsley from the garden as I was out of both tarragon and basil. The dressing was lovely but I added a splash more vinegar to mine after tasting as I like my dressing more on the tangy side. I saved a serving of the salad to take for lunch the next day and I was pleasantly surprised to discover that it was as fresh, bright, and crisp as the day before. Definitely worth making again, although next time I might add another handful of tomatoes. I served this at room temperature.

Comments

  1. We didn’t care much for this salad. Too much shallot. If I make it again, I’ll use chives instead for a more subtle onion flavor.

    1. Amy, so sorry you didn’t enjoy the salad. Older shallots can sometimes be harsh, bitter, or overpowering. I’d suggest cutting the amount of shallot in half. That might do the trick nicely.

  2. My husband made this the other night and we both agreed that the shallot overpowered the salad unfortunately. We loved the rest of the elements however, especially the crispness of the veg. When we make this next time, we will substitute green onion or chives.

    1. Melissa, I am so sorry the salad wasn’t up to par. We’ve made a change in the ingredient list to reflect your comment and that of the other reader. I hope you’ll try it again. One hint: Raw shallot can be harsh at times. Steeping the chopped shallot in a tablespoon or two of white-wine vinegar helps to take the sting out.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.