I absolutely love this fresh green bean salad because it’s the perfect blend of crisp veggies and tangy dressing, making it both refreshing and satisfying. Plus, the addition of basil and optional feta cheese gives it a delightful burst of flavor that keeps me coming back for more, whether I’m having it as a light lunch or a side dish at dinner.
What I love about this Green Bean Tomato Salad is that it’s both refreshing and nourishing. The combination of crisp green beans and succulently juicy cherry tomatoes makes for a salad that is crunchy and flavor-packed.
The dressing—a tangy balsamic vinaigrette—makes for a perfect balance and is sufficiently delicious that I won’t hold it against you if you apply it to other salads too. And unless you’re avoiding it for some serious reason, the optional feta really takes the salad to a place that’s just short of enchanting.
Ingredients
Green Beans:
They are packed with vitamins A, C, and K; high in fiber, they add a crisp texture to the salad.
Cherry Tomatoes:
They are juicy and sweet; they give a burst of flavor.
And they pack a wallop of an antioxidant in lycopene.
Red Onion:
Imparts an intense, biting flavor and contains anti-inflammatory agents.
Olive Oil:
Fat that is heart-healthy and enhances flavor while providing wonderfully rich benefits in antioxidants.
Balsamic Vinegar:
Provides a sharp sweetness that is good for digestion.
Fresh Basil:
Herb that adds freshness and contains vitamins A, K, and antioxidants—what you might call an “aromatic” herb.
Ingredient Quantities
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
1. Take a big pot and fill it with water that is lightly salted. Bring this water to a rolling boil. When the water is at a boil, add the green beans. Cook the beans in this water for approximately 3-4 minutes, and you want to look for the beans to become tender. But it is essential to keep the beans crisp.
2. Remove the green beans from the heat and plunge them immediately into a bowl of ice water to stop the cooking process. Once they are cool, drain them and put them aside.
3. In a big bowl, mix together the tomatoes, onion, and green beans.
4. In a tiny basin, beat together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper until very well mixed.
5. Put the dressing on the green bean and tomato mixture. Toss gently to ensure all ingredients are coated with the dressing.
6. Carefully mix the cut-up fresh basil into the salad, making sure it is uniformly dispersed throughout the dish.
7. If needed, taste and adjust the seasoning. Add more salt or pepper to make it to your preference.
8. If you are using them, crumble the feta cheese and sprinkle it over the top of the salad.
9. Allow the salad to sit for at least 10 minutes so that the flavors can meld together.
10. Enjoy the salad either chilled or at room temperature!
Equipment Needed
1. Large pot
2. Large bowl
3. Small bowl
4. Ice water bowl
5. Colander or strainer
6. Cutting board
7. Chef’s knife
8. Measuring spoons
9. Mixing spoon
10. Salad tongs or spatula
FAQ
- How do I cook the green beans for the salad?Quickly cook the green beans in boiling salted water for 3-4 minutes until they are just tender, then transfer them to an ice bath to stop the cooking and ensure they stay crisp and bright green.
- Can I use canned green beans?For the best texture, use fresh green beans; if using canned, be sure they are drained and rinsed well.
- Is there a substitute for balsamic vinegar?You can use red wine vinegar or apple cider vinegar instead, but they will somewhat change the taste.
- Can the salad be made ahead of time? Yes, you can prepare it a few hours in advance. Just add the basil and feta cheese right before serving to maintain freshness.
- What if I don’t have cherry tomatoes?Any kind of ripe tomato can be utilized; simply cut it into pieces small enough to fit in your mouth.
- How can I make the salad vegan?Without feta cheese, a recipe can be altered or adapted to include a vegan cheese alternative.
- What can I serve this salad with?It’s ideal served alongside grilled chicken or fish, or you could savor it as a light lunch all on its own.
Substitutions and Variations
Grape tomatoes or diced Roma tomatoes can be used in place of cherry tomatoes.
Substitute shallots or green onions for red onions if you desire a flavor that is milder.
Avocado oil or sunflower oil can replace olive oil.
In the absence of balsamic vinegar, you can substitute red wine vinegar or apple cider vinegar.
For a non-dairy alternative to feta cheese, consider using vegan feta or simply leaving it out.
Pro Tips
1. Blanching Perfection: When blanching the green beans, make sure they are uniform in size by cutting them into 1-inch pieces. This ensures even cooking, giving the salad a consistent texture.
2. Flavor Infusion: Allow the minced garlic to sit in the olive oil for a few minutes before mixing the dressing. This will infuse the oil with garlic flavor, enhancing the overall taste of the salad.
3. Chill Tomatoes: For a refreshing burst in your salad, chill the cherry tomatoes in the refrigerator before slicing. This provides a pleasant contrast to the other components of the salad.
4. Basil Brilliance: Tear basil leaves by hand rather than chopping with a knife to prevent bruising the leaves. This keeps their flavor fresh and vibrant.
5. Enhance Textures: If using feta cheese, consider toasting a few pine nuts or adding sunflower seeds as a garnish. This adds a delightful crunch that complements the creamy feta and crisp vegetables.
Green Bean Tomato Salad Recipe
My favorite Green Bean Tomato Salad Recipe
Equipment Needed:
1. Large pot
2. Large bowl
3. Small bowl
4. Ice water bowl
5. Colander or strainer
6. Cutting board
7. Chef’s knife
8. Measuring spoons
9. Mixing spoon
10. Salad tongs or spatula
Ingredients:
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Take a big pot and fill it with water that is lightly salted. Bring this water to a rolling boil. When the water is at a boil, add the green beans. Cook the beans in this water for approximately 3-4 minutes, and you want to look for the beans to become tender. But it is essential to keep the beans crisp.
2. Remove the green beans from the heat and plunge them immediately into a bowl of ice water to stop the cooking process. Once they are cool, drain them and put them aside.
3. In a big bowl, mix together the tomatoes, onion, and green beans.
4. In a tiny basin, beat together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper until very well mixed.
5. Put the dressing on the green bean and tomato mixture. Toss gently to ensure all ingredients are coated with the dressing.
6. Carefully mix the cut-up fresh basil into the salad, making sure it is uniformly dispersed throughout the dish.
7. If needed, taste and adjust the seasoning. Add more salt or pepper to make it to your preference.
8. If you are using them, crumble the feta cheese and sprinkle it over the top of the salad.
9. Allow the salad to sit for at least 10 minutes so that the flavors can meld together.
10. Enjoy the salad either chilled or at room temperature!
