Print

Green Bean and Tomato Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

A refreshing and vibrant Green Bean and Tomato Salad featuring crisp green beans and juicy cherry tomatoes tossed in a tangy lemon dill vinaigrette. Perfect as a light side dish or a healthy snack, this salad can be prepared quickly and served immediately or chilled for later enjoyment.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Blanching
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Salad Ingredients

  • 3 cups green beans, trimmed and halved
  • 3 cups cherry tomatoes, sliced

Lemon Dill Vinaigrette

  • 1/4 cup lemon dill vinaigrette (see notes)

Instructions

  1. Prepare green beans: Bring a large pot of well-salted water to a boil over high heat. While waiting, trim and halve your green beans.
  2. Make ice bath: Fill a large bowl with ice water to prepare for shocking the green beans after blanching.
  3. Slice tomatoes and make dressing: Slice the cherry tomatoes in half or quarters as preferred. Prepare the lemon dill vinaigrette by combining lemon juice, olive oil, fresh dill, salt, and pepper in a jar and shaking well until emulsified.
  4. Blanch green beans: Drop the trimmed green beans into the boiling salted water and cook for 2-3 minutes until they turn bright green and are just barely tender.
  5. Shock the beans: Quickly transfer the green beans to the ice water bath to stop the cooking process. When cool to the touch, drain and gently pat dry using a clean kitchen towel.
  6. Toss the salad: Combine the blanched green beans, sliced tomatoes, and lemon dill vinaigrette in a serving bowl. Toss well to coat evenly.
  7. Serve or chill: Serve the salad immediately or refrigerate for up to 2 days for flavors to meld.

Notes

  • To make the lemon dill vinaigrette: combine 2 tablespoons fresh lemon juice, 1/4 cup extra virgin olive oil, 1 tablespoon chopped fresh dill, salt, and freshly ground black pepper to taste. Shake or whisk until emulsified.
  • Salad can be served chilled or at room temperature.
  • For extra flavor, add thinly sliced red onion or crumbled feta cheese.
  • This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://cheftinaskitchen.com/green-bean-and-tomato-salad-recipe/