Green Bean and Tomato Salad


Click here for a PDF of this recipe without photos.

Part of our continuing series on trying to use the crazy number of the tomatoes coming from our garden.

Recipe from Smitten Kitchen

Serves 6

  • 1 lb green beans, trimmed and halved
  • 1 lb tomatoes (cherry tomatoes halved; larger tomatoes cut into 1-inch chunks)
  • 1 shallot, minced
  • 2 Tb red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper


Parboil the beans until just tender – about 5 minutes.  Drain and place immediately into a bowl of ice water.  Remove from the ice water and drain on paper towels.  Make the vinaigrette by combining the shallot, vinegar, oil, salt, and pepper.  Just before you are ready to serve, combine the beans, tomatoes, and dressing.  Toss to coat the vegetables with the dressing and serve.



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