Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Fresh green bean and tomato salad with tangy vinaigrette is the perfect summer side dish. After making this many times, I’ve discovered the secret to keeping beans crisp and tomatoes juicy. This salad is fresh, light, and better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sweet and Spicy Pickle Slaw Recipe for Dinner and Pesto Eggs on Avocado Toast Easy Breakfast Recipe.
Why This Fresh Green Bean and Tomato Salad with Tangy Vinaigrette Is Pure Comfort
- Crisp green beans and juicy tomatoes
- Zesty tangy vinaigrette
- Easy to make and refreshing
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, trimmed
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
- Optional: 1/4 cup crumbled feta cheese
- Optional: 2 tablespoons chopped fresh dill
📝 Ingredient Notes
- green beans: Trim both ends of the green beans before using.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Quickly chops onions and herbs for your salad. → See on Amazon
- OXO Good Grips Vegetable Peeler — Easily trims green beans and peels vegetables for your salad. → See on Amazon
How to Make Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Blanch the green beans: Bring a large pot of salted water to a boil. Add 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 vinegar, olive oil, mustard, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine green beans, tomatoes, and red onion. Pour vinaigrette over the salad and toss to combine. Top with feta cheese and dill (if using).
Cook's Tips for Perfect Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
- Common mistake and fix: Do not overcook the green beans. They should be tender-crisp to maintain their crunch.
- Substitution tip: You can substitute cherry tomatoes with grape tomatoes or regular tomatoes, diced.
- Make-ahead tip: Prepare the vinaigrette up to one day ahead. Store in the refrigerator and let it come to room temperature before using.
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 refrigerator for up to 3 days. Make-ahead tip: Prepare the vinaigrette up to one day ahead.
Freezing Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: Blanching the green beans helps maintain their crunch and bright green color.
- Best substitution: You can substitute cherry tomatoes with grape tomatoes or regular tomatoes, diced.
- Make-ahead: Prepare the vinaigrette up to one day ahead. Store in the refrigerator and let it come to room temperature before using.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a little more olive oil to the vinaigrette.
Want to level up this recipe?
Kuhn Rikon Swiss Classic Original Swiss Peeler — Effortlessly trims green beans and peels vegetables for your salad. → Check price on Amazon
Fresh Green Bean and Tomato Salad with Tangy Vinaigrette
Ingredients
Main Ingredients
- 1 pound green beans, trimmed
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
Seasonings
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Optional Toppings
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
Instructions
- Blanch the green beans: Bring a large pot of salted water to a boil. Add 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 vinegar, olive oil, mustard, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine green beans, tomatoes, and red onion. Pour vinaigrette over the salad and toss to combine. Top with feta cheese and dill (if using).
Notes
- Chef tip: Blanching the green beans helps maintain their crunch and bright green color.
- Best substitution: You can substitute cherry tomatoes with grape tomatoes or regular tomatoes, diced.
- Make-ahead: Prepare the vinaigrette up to one day ahead. Store in the refrigerator and let it come to room temperature before using.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your salad is too dry, add a little more olive oil to the vinaigrette.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: Prepare the vinaigrette up to one day ahead.
Nutrition Per Serving
- Calories: 100
- Protein: 3g
- Fat: 6g
- Carbs: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: 200mg
- Cholesterol: 5mg
- Sat. Fat: 1g
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, you can prepare the vinaigrette up to one day ahead. Store in the refrigerator and let it come to room temperature before using. Assemble the salad just before serving to keep the beans crisp.
Overcooking the green beans can cause them to become mushy. Be sure to cook them only until tender-crisp, about 2 minutes.
No, canned green beans will not have the same texture or flavor as fresh. This recipe is best with fresh green beans.
Yes, you can add grilled chicken, shrimp, or tofu to make this a more filling meal.
You can substitute red wine vinegar with white wine vinegar, apple cider vinegar, or lemon juice. The flavor will be slightly different, but still delicious.
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!
