Green Bean and Tomato Salad
Highlighting the end of the summer produce with this super easy, and super delicious Green Bean and Tomato Salad!
GREEN BEAN AND TOMATO SALAD
My mom makes the best Three Bean Salad. It was a staple of my childhood and to this day makes regular appearances at family gatherings. It relies on canned beans making it the perfect year round salad. Not long ago, I wanted to make something that felt familiar to my mama’s bean salad but also wanting to take advantage of the local, in-season produce. Pretty sure I nailed it with this Green Bean and Tomato Salad! The vinaigrettes are similar, and while this version is fresh, they’re both full of flavor and I love the salads equally!
END OF THE SEASON PRODUCE
The growing season in Northern Utah is short and sweet. It’s a very short window that the summer produce is plentiful but when it’s good, it’s great. A few weeks ago I came home with a trunk full of summer’s best. Melons, corn, lettuce, green beans, and oodles of oodles of ripe tomatoes- my favorite summer produce of ALL TIME! This salad highlights the tomatoes so darn well!
THE BEST TOMATOES
Any tomatoes would work in this salad though I’d recommed big beefsteak or heirloom tomatoes as I prefer big wedges of tomatoes over halved cherry or teardrop tomatoes. However, like I said, any tomatoes will work just fine!
WHITE WINE VINAIGRETTE
Simplicity at it’s best: that’s the best way to describe this vinaigrette. It has a sharp flavor but not so much as to overpower the green beans and tomatoes. If you don’t have white wine vinaigrette in your pantry, red wine vinegar, white vinegar and even apple cider vinegar can be replaced. If you want to cut the tanginess of the dressing, add a drizzle of honey or maple syrup!
MAKING THIS SALAD AHEAD
Blanching the green beans can be done even a day or two ahead of making the salad but I really feel like this salad is best the day it’s made. I think the salad is best served (and eaten!) and room temperature. I generally make the salad a few hours before serving. Any extra vinaigrette can be saved for a few weeks in the fridge.
OTHER SUMMER SALAD RECIPES
Have a great week and thanks for being here! xo, Kelley
photos by Deborah DeKoff/ recipe by Mountain Mama CooksPrint
A tangy, delicious summer recipe using fresh tomatoes and green beans!
- 1 lb green beans, ends trimmed
- 6 medium tomatoes, cored and cut into wedges
- 1 tablespoon dijon mustard
- 2 tablespoons white wine vinegar
- 3 tablespoons finely diced shallots
- 1 large clove garlic, finely minced
- 1/4 cup olive oil
- salt and pepper
- 3 tablespoons coarsely chopped basil
- Bring a medium sized pan of salted water to a boil. Add the whole green beans and cook until “crisp tender” about 3 minutes, depending on size. Don’t overcook! Drain and let cool.
- In a small mason jar with tight fitting lid, combine dijon mustard, vinegar, shallots and garlic. Secure lid tightly and shake to combine. Slow stir the olive oil in a small whisk- or put lid back on and shake again!
- Add the tomato wedges and cooled green beans to a serving bowl. Pour dressing over and toss to combine. Season generously with salt and pepper. Sprinkle with basil and stir! Salad can be served cold or at room temperature.
Salad can be made a few hours ahead of time. Add basil just before serving.