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Bean & Tomato Salad

Try this great summery Mediterranean-style salad!

Green Bean and Tomato Salad


  • 1 pound fresh green beans, trimmed
  • 1 pound cherry tomatoes, halved, or small heirloom tomatoes halved or quartered
  • ½ – 1 small red onion, halved crosswise and thinly sliced
  • 2-3 Tbsp chopped fresh basil (or 2 tsp dried basil, crushed)
  • Kosher Salt
  • Freshly Ground Pepper


  1. In a covered medium saucepan cook green beans in a small amount of boiling water for 7-10 minutes or until crisp-tender.
  2. Drain. Submerse in icewater to cool quickly; drain.
  3. In a large bowl combine green beans, tomatoes, and onion. Drizzle with Red Wine Vinaigrette; sprinkle with basil. Season to taste with kosher salt and pepper. Toss gently to coat.
  4. Optional – this recipe is great with Fresh Mozzarella Chunks or you can try tossing with Grilled Shrimp.


  • 3 Tbsp red wine vinegar
  • 1 Tbsp finely chopped shallot
  • 11/2 tsp Dijon-style mustard
  • 3 Tbsp extra virgin olive oil
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly ground black pepper

Combine vinegar and shallot and let stand for 5 minutes. Whisk in mustard. Add oil in a steady stream whisking constantly until combined. Stir in kosher salt and pepper. Keeps up to 3 days.


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