Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Green bean and tomato salad with tangy vinaigrette is a summer favorite. After making this many times, I discovered the trick to keeping beans crispy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Roasted Rainbow Vegetables with Fresh Herbs and Easy S’mores Hand Pies Recipe for a Fun Dessert.
Why This Fresh Green Bean and Tomato Salad with Tangy Vinaigrette Is Pure Comfort
- Crispy green beans and juicy tomatoes
- Perfect balance of flavors in the tangy vinaigrette
- Easy to make and better than takeout
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 pound green beans
- 2 cups cherry tomatoes
- 1/2 small red onion
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- Optional: Fresh basil leaves
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- green beans: Trim ends before using
- cherry tomatoes: Halve or quarter depending on size
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Slices beans perfectly and quickly → See on Amazon
- Salad spinner — Dries beans quickly for crispness → See on Amazon
How to Make Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Prepare beans: Trim ends and slice beans thinly using a mandoline slicer. Place in a salad spinner and rinse under cold water. Spin dry.
- Make vinaigrette: Whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
- Assemble salad: In a large bowl, combine green beans, halved tomatoes, and thinly sliced red onion. Pour vinaigrette over salad and toss to combine.
- Serve: Garnish with fresh basil leaves and crumbled feta cheese. Serve immediately or chill for 30 minutes to allow flavors to meld.
Cook's Tips for Perfect Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Common mistake and fix: Don't overcook beans. They should be crisp-tender, not mushy. Fix: Rinse under cold water after slicing.
- Make-ahead: Prepare beans and vinaigrette separately up to a day ahead. Combine just before serving.
Storing & Reheating Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare beans and vinaigrette separately up to a day ahead.
Freezing Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: No need to reheat. Microwave: No need to reheat.
Recipe Notes
- Chef tip: Use a mandoline slicer for perfectly even slices of green beans.
- Best substitution: Substitute green beans with snap peas or asparagus.
- Make-ahead: Prepare beans and vinaigrette separately up to a day ahead.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If beans are mushy, you've overcooked them. Fix: Rinse under cold water after slicing.
Want to level up this recipe?
High-quality olive oil — Makes a big difference in the flavor of the vinaigrette → Check price on Amazon
Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Ingredients
Main Ingredients
- 1 pound green beans
- 2 cups cherry tomatoes
- 1/2 small red onion
Seasonings
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Optional Toppings
- Fresh basil leaves
- Crumbled feta cheese
Instructions
- Prepare beans: Trim ends and slice beans thinly using a mandoline slicer. Place in a salad spinner and rinse under cold water. Spin dry.
- Make vinaigrette: Whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
- Assemble salad: In a large bowl, combine green beans, halved tomatoes, and thinly sliced red onion. Pour vinaigrette over salad and toss to combine.
- Serve: Garnish with fresh basil leaves and crumbled feta cheese. Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
- Chef tip: Use a mandoline slicer for perfectly even slices of green beans.
- Best substitution: Substitute green beans with snap peas or asparagus.
- Make-ahead: Prepare beans and vinaigrette separately up to a day ahead.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If beans are mushy, you've overcooked them. Fix: Rinse under cold water after slicing.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: No need to reheat.
- Microwave reheat: No need to reheat.
- Make ahead: Prepare beans and vinaigrette separately up to a day ahead.
Nutrition Per Serving
- Calories: 120
- Protein: 2g
- Fat: 9g
- Carbs: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: 200mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
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 beans and vinaigrette separately up to a day ahead. Combine just before serving.
You've overcooked them. To fix, rinse under cold water after slicing.
No, canned beans will be too soft and mushy. Fresh is best for this salad.
Snap peas or asparagus work well as substitutes.
Yes, this recipe is naturally gluten-free.
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!
