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Green Bean & Tomato Summer Salad

Green Bean & Tomato Summer Salad


  • 1 lb green beans
  • 6 ripe tomatoes
  • 1 Tbsp Dijon mustard
  • 2 Tbsp White Balsamic Vinegar
  • 4 Tbsp chopped green onions
  • 1 Tbsp chopped garlic
  • 4 Tbsp Provencal Herb EVOO
  • 4 Tbsp chopped basil
  • Salt and pepper to taste



  1. Trim ends of green beans and leave them whole.
  2. Drop beans into saucepan with salted boiling water. Cook until crisp tender, about 3-5 minutes. Drain and let cool.
  3. Cut away the core of each tomato, and cut into wedges.
  4. In a salad bowl, add mustard, vinegar, onions, garlic, EVOO, salt and pepper and blend with a whisk. Add beans and tomatoes, toss well. Sprinkle with basil then serve!


Recipe adapted from NYTimes Cooking

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