Best 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 this many times, I’ve discovered the trick to keeping the beans crisp and the salad light. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Honey Roasted Sweet Potatoes and Creamy Lemon Lavender Cheesecake.
Why This Best Fresh Green Bean and Tomato Salad with Tangy Vinaigrette Is Pure Comfort
- Light and refreshing
- Better than takeout
- Ready in 20 minutes
- Perfect for summer cookouts
What You'll Need for Best 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 red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- Optional: 1/4 cup crumbled feta (optional)
- Optional: 2 tbsp chopped fresh basil (optional)
📝 Ingredient Notes
- green beans: Trim the ends before using.
- red onion: Soak sliced onions in cold water for 10 minutes to reduce their bite.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes emulsifying the vinaigrette a breeze. → See on Amazon
- Mandoline Slicer — Ensures even, thin slices for the red onion. → See on Amazon
How to Make Best Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Prepare the beans: Bring a large pot of salted water to a boil. Add green beans, cook until tender-crisp, about 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
- Prepare the vinaigrette: In a blender, combine vinegar, mustard, honey, salt, and pepper. Blend until smooth. With the blender running, slowly drizzle in olive oil until emulsified.
- Assemble the salad: In a large bowl, combine green beans, halved tomatoes, and sliced red onion. Pour vinaigrette over the salad and toss to combine. Top with feta and basil (if using).
Cook's Tips for Perfect Best Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Common mistake and fix: Don't overcook the beans. They should still have a crisp bite to them.
- Pro tip: For a spicy kick, add a pinch of red pepper flakes to the vinaigrette.
- Pro tip: Make this salad up to 1 day ahead. Store in the fridge, but wait to add the feta and basil until just before serving.
Storing & Reheating Best 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: Yes, up to 1 day ahead.
Freezing Best 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 heartier salad, add grilled chicken or chickpeas.
- Best substitution: Kalamata olives make a great substitute for the red onion.
- Make-ahead: See storage notes above.
- Scaling: This recipe easily doubles or triples for larger crowds.
- Troubleshooting: If your vinaigrette separates, simply shake the jar before serving.
Want to level up this recipe?
Salad Spinner — Ensures perfectly dry greens for every salad. → Check price on Amazon
Best 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
Seasonings
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
Optional Toppings
- 1/4 cup crumbled feta (optional)
- 2 tbsp chopped fresh basil (optional)
Instructions
- Prepare the beans: Bring a large pot of salted water to a boil. Add green beans, cook until tender-crisp, about 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
- Prepare the vinaigrette: In a blender, combine vinegar, mustard, honey, salt, and pepper. Blend until smooth. With the blender running, slowly drizzle in olive oil until emulsified.
- Assemble the salad: In a large bowl, combine green beans, halved tomatoes, and sliced red onion. Pour vinaigrette over the salad and toss to combine. Top with feta and basil (if using).
Notes
- Chef tip: For a heartier salad, add grilled chicken or chickpeas.
- Best substitution: Kalamata olives make a great substitute for the red onion.
- Make-ahead: See storage notes above.
- Scaling: This recipe easily doubles or triples for larger crowds.
- Troubleshooting: If your vinaigrette separates, simply shake the jar before serving.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Yes, up to 1 day ahead.
Nutrition Per Serving
- Calories: 180
- Protein: 4g
- Fat: 12g
- Carbs: 15g
- Fiber: 4g
- Sugar: 9g
- Sodium: 450mg
- Cholesterol: 5mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Fresh Green Bean and Tomato Salad with Tangy Vinaigrette FAQs
Yes, up to 1 day ahead. See storage notes above.
They were overcooked. Be sure to cook them just until tender-crisp.
No, canned beans will be too soft and mushy for this salad.
In an airtight container in the fridge for up to 3 days.
No, freezing will cause the beans and tomatoes to lose their texture.
A Warm Final Note
I can’t wait for you to try Best 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!
