Italian Green Bean and Tomato Salad

Italian Green Bean and Tomato Salad

Italian Green Bean and Tomato Salad is a fresh and vibrant dish perfect for summer. It’s a simple mix of green beans, cherry tomatoes, and herbs that creates a refreshing side salad. Whether you are hosting a picnic, a barbecue, or just want a healthy side dish, this salad fits perfectly into any meal. It’s colorful, healthy, and full of flavor!

Why Make This Recipe

Creating this salad is a great way to enjoy seasonal vegetables. The combination of crunchy green beans, juicy cherry tomatoes, and fragrant basil makes it a delightful dish that appeals to many tastes. Plus, it’s quick to prepare, making it a perfect choice for busy weekdays or last-minute gatherings. With minimal cooking involved, you can whip it up in no time!

How to Make Italian Green Bean and Tomato Salad

Ingredients

• 1 pound fresh green beans, trimmed
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)

Directions

1. Blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking.
2. In a large bowl, combine the cooled green beans, halved cherry tomatoes, sliced red onion, and torn basil leaves.
3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. If using, sprinkle the crumbled feta cheese on top before serving.

How to Serve Italian Green Bean and Tomato Salad

This salad is best served chilled or at room temperature. It pairs well with grilled meats, sandwiches, or can be enjoyed on its own. Consider serving it in a large bowl or on a platter for a beautiful presentation.

How to Store Italian Green Bean and Tomato Salad

Leftovers can be stored in an airtight container in the refrigerator. The salad is best enjoyed within 2-3 days. If you have added feta cheese, it’s best to keep it separate until you are ready to serve.

Tips to Make Italian Green Bean and Tomato Salad

• For extra flavor, you can add a squeeze of fresh lemon juice just before serving.
• To enhance the crunch, try adding some toasted nuts like almonds or walnuts.
• If you want a bit of heat, add some red pepper flakes to the dressing.

Variation

Feel free to add other vegetables like bell peppers or cucumbers to the salad for more color and texture. You can also try different herbs such as parsley or oregano to give it a new twist.

FAQs

1. Can I use frozen green beans for this salad?
Yes, frozen green beans can be used, but make sure to thaw and drain them properly before adding to the salad.

2. Is this salad gluten-free?
Yes, this salad is naturally gluten-free, making it a great option for various diets.

3. Can I make this salad ahead of time?
You can make it a few hours ahead, but for the best taste, it’s best served fresh. If making ahead, store the dressing separately and add it just before serving.

Italian Green Bean and Tomato Salad

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• Author: hamidkom
• Total Time: 15 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A fresh and vibrant salad made with green beans, cherry tomatoes, and herbs, perfect for summer gatherings.

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Ingredients

• 1 pound fresh green beans, trimmed
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)

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Instructions

1. Blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking.
2. In a large bowl, combine the cooled green beans, halved cherry tomatoes, sliced red onion, and torn basil leaves.
3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. If using, sprinkle the crumbled feta cheese on top before serving.

Notes

For added flavor, consider using fresh lemon juice or toasted nuts. Store leftovers in the refrigerator and enjoy within 2-3 days.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No Cooking Required
• Cuisine: Italian