Green Bean and Tomato Salad Recipe (2024)

If you're someone like me who should but doesn't core a tomato, be sure to salt the tomatoes and then give them a little time to drain in a colander before adding to the salad to keep them from watering down the great vinaigrette.

If you have the time I would combine the onions, vinegar and garlic and allow to steep for a few hours.

A lovely addition is fresh mozzarella mini balls. But add at the end. The red wi e vinegar disclose them.

It says to use 1 lbs green beans but to get it to look like the picture its much closer to 2 lbs.

My Italian mother would make this all the time. Add some red onion. I sometimes will add cooked red potatoes. But make the potatoes small. Then follow the rest of the recipe. This is great in the summer with grilled chicken, beef and lamb chops.

very mustardy -- next time I'll cut the mustard in half; way too much in proportion to the vinegar and oil.

I added crumbled feta and red onion. It looked beautiful and tasted great.

Oooohhh I don't know. The juice of fresh summer tomatoes mixed with olive oil and vinegar is one of the best things in August.

We added some left over sweet corn to this and it was very good.

Boiled for 5 minutes and they were crisp tender. Drained the beans and tossed with the dressing while still hot. Let it sit at room temperature for a half hour to soak up the flavor. I omitted the tomatoes (acid reflux) and did not add basil because it was great as is. Paired it with grilled chicken and roasted cauliflower. A keeper!

Anything with vinaigrette is delicious and the picture looks yummy. However, this is difficult eat. The beans whole don’t fit into my mouth and the fork has a tough time keeping both bean and tomato on it at the same time. Big mess.

My Italian family made this without mustard and with mint and red onion in summer. I followed the recipe with red onion instead of shallots. Served in December during a tinted- romaine crisis as a first course salad. I’m going to use this one all year long.

Added honey to dressing.

This salad was wonderful! What a perfect dressing.The portions are way off though. I used 1# green beans and 3 smaller tomatoes and had enough for 4 people plus 2servings of leftovers.

I used diced canned tomatoes instead of fresh (because I’m partial to locals and they weren’t in season yet), and balsamic vinegar instead of red wine vinegar. And...added fresh mint with the basil, which I think took it over the top. My husband I I can’t stop eating it. Mmmmmmm.

Wonderful!! Used red onion instead of shallots. Only had balsamic vinegar and regular so used both (mostly balsamic). Quality tomatoes are key.

A friend had a bumper crop of the yellow string beans and some very large and very ripe romas. Cut the romas into chunks, used extra garlic (always!). This went for 2 meals for 1. I halved the recipe. First meal I added mozzarella balls at the last minute, second cooked shrimp at the last min. So the yellow beans work well, tho I cut them into thirds for ease in mixing and eating. It may not be quite as colorful as using the green beans but still tasted great.

I've made this twice now. The first time was for company. Everyone loved it and wanted the recipe. It is quick, easy, and super delicious!

This is delicious. I’ve been making it with leftover pan-grilled green beans and other leftovers like melon and sweet corn. Can’t really go wrong with this dressing!

It's really about the dressing here. Green beans are a good base but I changed out the tomatoes for roasted peppers. Making it again and doing the same thing and also adding toasted pine nuts or slivered/sliced almonds. If you have a mortar and pestle, this is a great use for it.

I’m going to add a few anchovies next time. It’s the perfect dish for thanksgiving. We’ll, it’s perfect for anytime

Make sure you are a dijon mustard fan if you make this salad.

Love this dish. It makes a great side or summer salad. One could probably add boiled shrimp or poached chicken breast for a complete meal. The quality of the ingredients matters a lot. I used a fancy dijon from Fortnum and Mason the first go round and the dish was incredible. The second, time, with supermarket dijon, it was not as balanced. I would also recommend adding a generous pinch of sugar to the dressing, as I generally do with any high-acid dish.

This was delicious and so easy to make. I boiled some a pound of small gemstone potatoes and added them to the salad. Great summer dish!

This was delicious. I didn’t weigh out my beans and I only used 3 large tomatoes from my garden. Otherwise, made as written. Everyone loved it!

This is really good. I made it more or less to the recipe (a little light on the shallot and more so the garlic, and eyeballing the beans, tomatoes and basil). My husband, who is not a raw tomato fan, really liked it. Would definitely make again. A great summer salad.

The photo looks like there are 2 lbs of green beans, but the proportion as written is perfect. I did increase the proportion of red wine vinegar (probably more like 3 T). Also let the shallots and garlic sit in the vinegar for 10 min before finishing to take the harsh edge off.

I also substituted red wine vinegar with 1/2 balsamic, 1/2 white vinegar. I find the sweetness from balsamic vinegar balances the sourness of white vinegar nicely.

I substitute basils with thinly sliced red onion for a more neutral (but delicious) flavor. I also took some advices from previous comments:1) Sprinkle the tomatoes with some salt and let it drain a bit to keep the salad from getting too watery.2) Make the dressing couple hours earlier to let the flavors develop3) Toss while the beans are still warm. Make sure to use a shallow bowl so the beans can cool without turning brown or overcooked.4) I tried both shallots and green onions and they

I added northern white beans instead of the tomatoes. Delish!