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 trying different types of salad recipes, so when I found this green bean and cherry tomato salad on Recipe Tin Eats. This fresh and tasty green bean and tomato salad recipe was easy to make and went nicely with barbecued chicken and coleslaw.
Green Bean and Cherry Tomato Salad
Vinaigrette:
- 3 tbsp olive oil
- 1-2 tbsp fresh lemon juice
- ¾ tsp Dijon mustard
- Honey, to taste
- 1Â 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 its flavor is too strong.
- Feta cheese crumbles, to taste
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.
Prepare the green beans by bringing a medium saucepan of water to a 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. Trim the green bean ends and cut them in half, then place them into a serving bowl.
Prepare the salad by adding 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.
Equipment
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.
- Prepare the green beans by bringing a medium saucepan of water to a 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.Â
- Place the green beans on a tea towel to drain the water. Trim the green bean ends and cut them in half, then place them into a serving bowl.
- Prepare the salad by adding 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.
Such a simple yet yummy side dish!
I really like the salads for this summer, especially full of nutrients and delicious. very simple and easy to do. Thanks!