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Green Bean and Tomato Salad

Prep Time:

15 Minutes

Cook Time:

5 Minutes




About the Recipe

This fresh, crisp Green Bean and Tomato Salad is the perfect side dish on hot summer days. Blanched fresh green beans, sweet cherry tomatoes, and a tangy lemon dill vinaigrette make a refreshing addition to any meal.


  • 3 cups green beans trimmed and halved

  • 3 cups cherry tomatoes

  • 1/4 cup lemon dill vinaigrette


  • Bring well salted water to a boil in a pot over high heat while you trim and halve your green beans.

  • Prepare a large bowl with ice water.

  • Slice your cherry tomatoes and make the dressing by shaking the ingredients together in a jar.

  • Drop the green beans into the boiling water and cook for 2-3 minutes or until bright green and barely tender.

  • Transfer quickly to the ice water to stop the cooking. When cool to the touch, remove from the water to a towel and gently pat dry.

  • Combine tomatoes, dressing, and green beans in a serving bowl and toss to combine. Serve immediately or chill up to 2 days.

For the Vinegrette:

Start with using only half of this dressing - mix well with salad and add more to taste.

  • 1/4 teaspoon of finely minced garlic,

  • 1 teaspoon of Dijon mustard

  • 1.5 tablespoons of lemon juice

  • 1 tablespoon of finely minced dill

  • 1/2 tablespoon of honey

  • 2 tablespoons of olive oil

  • pinch of salt

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