Green Bean and Cherry Tomato Salad

This simple summer green bean and cherry tomato salad pairs beautifully with any grilled meat or fish, and it’s so easy to make.

I love to try different types of salads so when I found this green bean and cherry tomato salad on Recipe Tin Eats. This simple and and tasty salad was very easy to make and tasted great with barbecued chicken and coleslaw.

How to Make a Green Bean and Cherry Tomato Salad

Make the vinaigrette by combining the olive oil, lemon juice, Dijon mustard, honey, garlic, sea salt, and freshly cracked black pepper, to taste in a small jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.

Bring a medium saucepan of water to boil over medium-high heat. Season the water very well with sea salt. Add the green beans and simmer for 2 minutes (crisp-tender) to 3 minutes (tender).

Immediately remove the green beans from the boiling water and plunge them into a large bowl of ice water to stop the cooking process and to preserve the bright green color.  Place the green beans on a tea towel to drain the water completely.  Trim the green bean ends and cut them in half then place into a serving bowl.

Add the tomatoes and red onion to the bowl then drizzle with some of the well-shaken vinaigrette; toss to coat evenly. Top with feta cheese crumbles and season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.

Green Bean and Cherry Tomato Salad

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Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 13 minutes minutes

Course: Salad, Side Dish

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Medium Saucepan

Ingredients

Vinaigrette:

• 3 tbsp olive oil
• 1-2 tbsp fresh lemon juice
• ¾ tsp Dijon mustard
• Honey, to taste
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Salad:

• ½ lb green beans
• handful of cherry tomatoes, halved
• ¼ red onion, sliced thinly **Soak in ice water for 10 minutes if their flavor is too strong.
• Feta cheese crumbles, to taste

Instructions

• Make the vinaigrette by combining the olive oil, lemon juice, Dijon mustard, honey, garlic, sea salt, and freshly cracked black pepper, to taste in a small jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle. 
• Bring a medium saucepan of water to boil over medium-high heat. Season the water very well with sea salt. Add the green beans and simmer for 2 minutes (crisp-tender) to 3 minutes (tender).
• Immediately remove the green beans from the boiling water and plunge them into a large bowl of ice water to stop the cooking process and to preserve the bright green color. 
• Place the green beans on a tea towel to drain the water completely.  Trim the green bean ends and cut them in half then place into a serving bowl. 
• Add the tomatoes and red onion to the bowl then drizzle with some of the well-shaken vinaigrette; toss to coat evenly.
• Top with feta cheese crumbles and season with sea salt and freshly cracked pepper, to taste. Serve and enjoy. 

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