Green Bean Tomato Salad
A refreshing and vibrant summer salad featuring fresh green beans and ripe tomatoes with a simple balsamic dressing.
Equipment
- 1 large pot for boiling water
- 1 mixing bowl for combining salad ingredients
- 1 whisk for mixing dressing
Ingredients
Salad
- 1 pound fresh green beans trimmed
- 2 cups cherry tomatoes halved
- 1 small red onion thinly sliced
- 1/4 cup fresh basil leaves torn
Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking.
- Halve the cherry tomatoes and thinly slice the red onion. Set aside.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine blanched green beans, cherry tomatoes, red onion, and torn basil leaves. Toss gently to mix.
- Pour the dressing over the salad and toss to coat all ingredients evenly. Ensure every piece is lightly dressed.
- Transfer the salad to a serving platter or individual plates. Garnish with additional basil leaves if desired.
- If not serving immediately, store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving.
Notes
Pro Tips: Use the freshest ingredients available for the best flavor. Ingredient Substitutions: Try using heirloom tomatoes for a unique flavor. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Best enjoyed fresh, but can be stored in the refrigerator for up to 2 days. Make-Ahead Tips: Prepare the components ahead of time and dress the salad just before serving.