It’s easy to get stuck in the green salad loop in the summer- it’s too hot to cook most vegetables after all. But this Green Bean Salad with Tomato Vinaigrette only requires a quick blanch, so it’s totally worth adding to your summer salad rotation. It’s a good one to bring to BBQs, too, since it’s great at room temperature.
this green bean salad with tomato vinaigrette is about as summery as it gets
You might notice that the green beans aren’t plunged into an ice water bath after blanching like you might be used to. I prefer the dish towel method that I learned from an Alice Water’s recipe; I mean, when she has an opinion about how to cook vegetables, I tend to listen. The idea is that flavor is lost with the ice water bath, so spreading them out on a clean dish towel is the better approach. They cool quickly enough to stop the cooking process, and all of the flavor stays in the bean.
Plus, I like to save my ice for my cocktails 😉
Is anything more summery than the combination of green beans, tomatoes and basil? This salad is one of the best examples of how eating with the seasons just tastes better. Sure, you could make this in January, but it will be a million times better when tomatoes and green beans are in season.
Looking for a simple summer supper? Serve this alongside Mighty Fine Grilled Chicken, Lemon-Mint Lamb Burgers, or The Best Hanger Steak.
Green Bean Salad with Tomato Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: vegetables
Ingredients
- 1 pound green beans, stemmed
- 1 clove garlic, minced
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2Â tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 10 or so leaves basil, thinly sliced
- freshly ground black pepper
- 12Â ounces tomatoes (about 3 medium or a pint of cherry tomatoes), diced (or sliced if cherry tomatoes)
Instructions
- Bring a pot of salted water to a boil. Make sure you have a clean dish towel ready
- Once the water is boiling, add the green beans and blanch for 2-3 minutes, until bright green and just tender
- Meanwhile, whisk together the garlic, salt, lemon juice, balsamic vinegar, olive oil, basil, and black pepper. Stir in the tomatoes
- Once the green beans are done, remove them with tongs and spread them out onto the clean dish towel. Allow them to cool for 30 seconds or so and then toss them into the tomato mixture. Serve warm or at room temperature.
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Donna Knipp says
I assume the lemon juice goes in with the vinegar and olive oil?
thx
zenbellyblog says
yes! Sorry I missed that and will edit. Thanks for the heads up 🙂