Green Bean and Tomato Salad uses fresh green beans, lemon and thyme to make a quick and easy cold salad that tastes great along side steak, meatloaf, pork chops and salmon. A side dish that makes eating healthy fun and satisfying.
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- Extra Virgin Olive Oil
- Salt (not pictured below)
- Black Pepper (not pictured below)
- Green Beans
- Feta Crumbles (not pictured below)
Prepping and Blanching Fresh Green Beans
Trimming Green Beans
For many, green beans are more enjoyable with the ends cut off. However, cutting each green bean end individually can be a huge time suck. The easiest way to quickly accomplish prepping the green beans is to:
- Group a small bunch of green beans together lining up the ends (as seen in photo A below).
- Cut the ends off all at once (photo B) and repeat with opposite ends of beans.
Blanching Green Beans
- In a large bowl add approximately 4 cups of ice along with about 1 quart of cool water.
- Bring 3-4 quarts of water to a rapid boil. Add 1 tsp of salt and the cut green beans. Cook in the boiling water for approximately 3-5 minutes or until green beans turn bright green.
- Remove green beans from water using skimmer and transfer to ice water. Let sit in ice water for about 5 minutes and then drain well in a colander.
Pro Tip #1– Wait until the water is rapidly boiling before making the ice water. This will ensure that the ice does not melt too quickly.
Marinating the Green Beans
While waiting for the water to come to a boil for the green beans prepare the vinaigrette. Whisk together the oil, lemon zest, lemon juice, garlic, thyme, salt and pepper in a large bowl. Drain the green beans (making sure to remove any remaining ice cubes) and add to the vinaigrette. Toss well and let marinate in the vinaigrette while preparing the tomatoes.
Pro Tip #2– The addittion of lemon zest is optional. However, it adds a bright vibrant flavor that makes this salad irresistible. Microplanes make zesting very quick and easy.
Types of Tomatoes
This salad just wouldn’t be the same without tomatoes and the type used can dramatically change the personality of this side dish. Any type of a yellow tomato will be lower in acidity, thereby giving this side dish less of a kick. In contrast, sun dried tomatoes will add in a more intense tomato flavor. (If using sun dried tomatoes add in 3 oz at the same time as adding in the green beans to the vinaigrette.)
Additionally, tomatoes that work well in this dish and add in a moderate level of acidity are Roma, Tear Drop, vine-ripened and heirloom.
Additional Add Ins For Green Bean and Tomato Salad
My family adores this Green Bean Salad as is. However, you may want to spice it up with any of the following ingredients. Just remember to double the vinaigrette if 3 or more cups of the following are added.
- Bacon (cut into small pieces)
- English cucumber (cut into half moon slices)
- Grilled corn
- Slivered almonds
- Diced Red Onion
If you enjoyed this Green Bean and Tomato Salad please let me know by leaving a comment and review below. Doing so helps to encourage others to make the recipe also. Thank you!
Green Bean and Tomato Salad
- 1 1/4 lb green beans
- 1 lb tomatoes
- 1/4 cup extra virgin olive oil
- 2 lemons *zested, about 2 tbsp
- 1/4 cup lemon juice
- 1/2 tsp salt *plus 1 tsp for blanching green beans
- 1/4 tsp black pepper
- 1 1/2 tsp thyme
- 3 large garlic cloves *crushed or minced, about 2-3 tsp
- 1/4 cup feta crumbles
Blancing Green Beans
- Bring a large pot of water with approximately 3-4 quarts of water to a rapid boil.
- Meanwhile wash and cut ends off of green beans. Cut beans into bite size pieces, approximately 2 inches in length.
- Add 1 tsp of salt to water along with green beans. Cook until beans are bright green, approximately 3-5 mins.
- While the beans are cooking or just before cooking, add 4 cups of ice and 1 quart of cool water to a large bowl.
- Once beans are cooked drain and transfer to ice water. Let the beans rest in the ice water for 5 mins and then drain again making sure to remove any remaining ice cubes.
- While the water for the green beans comes to a boil whisk together the oil, lemon zest, lemon juice, salt, pepper, thyme and garlic in a large bowl.
- Once the green beans are done toss into vinagrette and let marinate while preparring tomatoes and feta.
- Cut tomatoes and toss again. Sprinkle with crumled feta.
- See "Trimming Green Beans" section above in post for easy prepping.
- Visit my Amazon Store Front for all the tools needed to make this salad.
- For feta lovers add in 1/2- 3/4 cup crumbles.
Your recipe was a total hit with my picky eaters! I never thought I’d see them enjoy green beans, but your combination of flavors made it irresistible. You’ve won over some tough critics.
That is so wonderful to hear. My goal in life is to get my loved ones to eat more veggies so this jus made my day!