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 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
- 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
- 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.