Tomato and green bean salad with cherry tomatoes, red onion, red wine vinegar, olive oil, and fresh basil. Blanched beans with a snap, dressed sharp and bright.
Why bring a salad to a barbecue when everyone else is bringing chips and dip? Because this one disappears first. Green beans blanched for three to four minutes until tender-crisp, rinsed under cold water, and tossed with halved cherry tomatoes, thinly sliced red onion, olive oil, red wine vinegar, salt, and pepper. Finished with chopped fresh basil.
The blanched green beans still have a snap to them, which is what makes this salad work next to heavy barbecue food. The cherry tomatoes are raw and burst with juice. The red wine vinegar is sharp enough to cut through smoke and fat. This is the salad that makes people ask what is in it. It disappears before the burgers do.
Tips for Making Tomato and Green Bean Salad
Blanch the green beans until tender-crisp
Three to four minutes in boiling water. They should bend but still snap when you bite one. Immediately rinse under cold water to stop the cooking.
Over-blanched beans are limp and watery. Under-blanched beans are raw and squeaky. Tender-crisp is the target.
Dress right before serving
Whisk the olive oil, red wine vinegar, salt, and pepper together. Pour over the salad and toss. Add the basil last.
The vinaigrette wilts the basil and softens the tomatoes if it sits too long. Make the salad up to an hour ahead but dress at the last minute.
Print
Tomato and Green Bean Salad
Total Time: 23 minutes
Yield: 4-6 servings
Diet: Vegetarian
Description
This simple and classic tomato and green bean salad is perfect for summer barbecues, pairing beautifully with grilled meats.
Instructions
- Blanch the green beans in boiling water for 3-4 minutes until tender-crisp, then drain and rinse under cold water.
- In a large bowl, combine the green beans, cherry tomatoes, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with fresh basil before serving.
Notes
- Blanch the beans three to four minutes, no longer. Past that they turn limp and lose the snap that makes this salad work against heavy barbecue food.
- Dress the salad right before serving. The vinegar wilts the basil and softens the tomatoes if it sits.
- Make the components up to an hour ahead, but hold off tossing everything together until the last minute.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5
- Sodium: 150
- Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I use canned green beans?
No. Canned beans are too soft and do not have the snap that makes this salad work. Fresh green beans, blanched, are the only way.
Can I add other vegetables?
Sliced cucumbers, olives, or roasted peppers all work. Keep the base of green beans and cherry tomatoes. They are the structure.
How far ahead can I make this?
Blanch the beans and halve the tomatoes up to a few hours ahead. Refrigerate separately. Toss with the dressing and basil right before serving.
If You Liked This Recipe, You’ll Love These
