Crispy Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
This fresh green bean and tomato salad with tangy vinaigrette is the perfect summer side dish. After making it countless times for cookouts, I’ve discovered the secret to keeping the beans crispy and the dressing just right. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt and Easy High Protein Smoked Salmon Quinoa Breakfast Bowls.
Why This Crispy Fresh Green Bean and Tomato Salad with Tangy Vinaigrette Is Pure Comfort
- Crispy green beans and juicy tomatoes
- Tangy vinaigrette that's not too acidic
- Easy to make and perfect for cookouts
What You'll Need for Crispy 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 fresh green beans
- 1 pint cherry tomatoes
- 1/2 small red onion
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- Optional: 1/4 cup crumbled feta cheese
- Optional: 2 tablespoons chopped fresh parsley
📝 Ingredient Notes
- green beans: Trim the ends and cut into 2-inch pieces.
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Makes quick work of slicing green beans and onions. → See on Amazon
- High-quality olive oil — Gives the dressing a rich, fruity flavor. → See on Amazon
How to Make Crispy Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Prepare the beans and tomatoes: Trim the ends of the green beans and cut into 2-inch pieces. Halve the cherry tomatoes and thinly slice the red onion.
- Blanch the beans: Bring a large pot of salted water to a boil. Add the green beans and cook until tender-crisp, about 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
- Make the vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, salt, and black pepper. Slowly drizzle in the olive oil, whisking constantly until emulsified.
- Assemble the salad: In a large bowl, combine the green beans, tomatoes, and red onion. Pour the vinaigrette over the top and toss to combine. Taste and adjust seasoning if necessary. Top with crumbled feta cheese and chopped fresh parsley, if desired.
Cook's Tips for Perfect Crispy Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Common mistake and fix: Overcooking the beans can make them soggy. To prevent this, blanch them for just 2 minutes and shock them in ice water to stop the cooking process.
- Substitution tip: You can substitute regular vinegar for the red wine vinegar, but it may make the dressing slightly less tangy.
- Make-ahead tip: The salad can be made up to 1 day ahead. Store in the refrigerator and toss with the vinaigrette just before serving.
Storing & Reheating Crispy 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 refrigerator for up to 3 days. Make-ahead tip: The salad can be made up to 1 day ahead.
Freezing Crispy Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the vinaigrette.
- Best substitution: Kalamata olives can be substituted for the feta cheese.
- Make-ahead: See make-ahead tip in pro tips section.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dressing is too acidic, add a teaspoon of honey or sugar to balance it out.
Want to level up this recipe?
High-quality salad spinner — Ensures the beans are dry and crispy before adding the dressing. → Check price on Amazon
Crispy Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Ingredients
Main Ingredients
- 1 pound fresh green beans
- 1 pint cherry tomatoes
- 1/2 small red onion
Seasonings
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Optional Toppings
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the beans and tomatoes: Trim the ends of the green beans and cut into 2-inch pieces. Halve the cherry tomatoes and thinly slice the red onion.
- Blanch the beans: Bring a large pot of salted water to a boil. Add the green beans and cook until tender-crisp, about 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
- Make the vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, salt, and black pepper. Slowly drizzle in the olive oil, whisking constantly until emulsified.
- Assemble the salad: In a large bowl, combine the green beans, tomatoes, and red onion. Pour the vinaigrette over the top and toss to combine. Taste and adjust seasoning if necessary. Top with crumbled feta cheese and chopped fresh parsley, if desired.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the vinaigrette.
- Best substitution: Kalamata olives can be substituted for the feta cheese.
- Make-ahead: See make-ahead tip in pro tips section.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the dressing is too acidic, add a teaspoon of honey or sugar to balance it out.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: The salad can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 9g
- Carbs: 9g
- Fiber: 3g
- Sugar: 4g
- Sodium: 300mg
- Cholesterol: 5mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Fresh Green Bean and Tomato Salad with Tangy Vinaigrette FAQs
Yes, the salad can be made up to 1 day ahead. Store in the refrigerator and toss with the vinaigrette just before serving.
Overcooking the beans can make them soggy. To prevent this, blanch them for just 2 minutes and shock them in ice water to stop the cooking process.
Yes, you can substitute regular vinegar for the red wine vinegar, but it may make the dressing slightly less tangy.
Kalamata olives can be substituted for the feta cheese.
Add a pinch of red pepper flakes to the vinaigrette for a spicy version.
A Warm Final Note
I can’t wait for you to try Crispy 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!
