Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Fresh green bean and tomato salad with tangy vinaigrette is the perfect summer side dish. After making this many times, I’ve discovered the trick to keeping it crisp and light. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy High Protein Mango Greek Yogurt Popsicles for Summer and Classic Italian Cream Bombs Filled with Vanilla Custard.
Why This Fresh Green Bean and Tomato Salad with Tangy Vinaigrette Is Pure Comfort
- Crisp green beans and juicy tomatoes
- Tangy vinaigrette with a hint of sweetness
- Easy to make and perfect for summer cookouts
What You'll Need for Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb fresh green beans
- 2 cups cherry tomatoes
- 1/2 small red onion
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Olive oil
- Red wine vinegar
- Honey
- Dijon mustard
- Salt
- Pepper
- Optional: Fresh basil leaves
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- Green beans: Trim the ends before cooking.
- Cherry tomatoes: Halve or quarter if large.
🛒 Tools & Equipment I Recommend
- Vegetable Steamer — Keeps green beans crisp and bright green. → See on Amazon
- Salad Spinner — Dries green beans quickly for a crisp salad. → See on Amazon
How to Make Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Prepare green beans: Trim the ends of the green beans and steam until tender-crisp, about 5 minutes.
- Make vinaigrette: Whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble salad: In a large bowl, combine green beans, halved cherry tomatoes, thinly sliced red onion, and fresh basil leaves. Pour vinaigrette over the salad and toss to combine.
- Serve: Serve immediately or refrigerate for up to 1 hour to allow flavors to meld. Top with crumbled feta cheese if desired.
Cook's Tips for Perfect Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Common mistake and fix: Avoid overcooking green beans to prevent them from becoming mushy. Steam until tender-crisp.
- Pro tip: For a make-ahead salad, prepare the vinaigrette and chop the vegetables a day ahead. Store separately and combine just before serving.
- Pro tip: To make the salad more filling, add grilled chicken or chickpeas.
Storing & Reheating Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the vinaigrette and chop the vegetables a day ahead. Store separately and combine just before serving.
Freezing Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the vinaigrette.
- Best substitution: Substitute green beans with asparagus or sugar snap peas.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: Easily double or triple the recipe for larger crowds.
- Troubleshooting: If the salad is too dry, add more olive oil to the vinaigrette.
Want to level up this recipe?
High-quality Olive Oil — Enhances the flavor of the vinaigrette and makes the salad shine. → Check price on Amazon
Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Ingredients
Main Ingredients
- 1 lb fresh green beans
- 2 cups cherry tomatoes
- 1/2 small red onion
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Seasonings
- Olive oil
- Red wine vinegar
- Honey
- Dijon mustard
- Salt
- Pepper
Optional Toppings
- Fresh basil leaves
- Crumbled feta cheese
Instructions
- Prepare green beans: Trim the ends of the green beans and steam until tender-crisp, about 5 minutes.
- Make vinaigrette: Whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble salad: In a large bowl, combine green beans, halved cherry tomatoes, thinly sliced red onion, and fresh basil leaves. Pour vinaigrette over the salad and toss to combine.
- Serve: Serve immediately or refrigerate for up to 1 hour to allow flavors to meld. Top with crumbled feta cheese if desired.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the vinaigrette.
- Best substitution: Substitute green beans with asparagus or sugar snap peas.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: Easily double or triple the recipe for larger crowds.
- Troubleshooting: If the salad is too dry, add more olive oil to the vinaigrette.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare the vinaigrette and chop the vegetables a day ahead. Store separately and combine just before serving.
Nutrition Per Serving
- Calories: 135
- Protein: 3g
- Fat: 9g
- Carbs: 12g
- Fiber: 3g
- Sugar: 7g
- Sodium: 200mg
- Cholesterol: 0mg
- Sat. Fat: 1.2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Green Bean and Tomato Salad with Tangy Vinaigrette FAQs
Yes, prepare the vinaigrette and chop the vegetables a day ahead. Store separately and combine just before serving.
Overcooking is the most common reason. Steam green beans until tender-crisp to prevent mushy beans.
No, freezing is not recommended as it can cause the vegetables to become soggy and the vinaigrette to separate.
No, the air fryer is not suitable for cooking green beans or making the vinaigrette.
Asparagus or sugar snap peas can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Fresh Green Bean and Tomato Salad with Tangy Vinaigrette and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
