Table of Contents
  1. What makes this a salad?
  2. Can you substitute frozen for fresh green beans?
  3. Watch how to make this green bean salad
  4. Fresh Green Bean & Tomato Salad Recipe

When I’m in the kitchen, I take the idea of a salad and transpose it to any vegetable or fruit that may be in season. And while we traditionally of a salad as mostly composed of lettuce, there are endless ingredients that can be the base of a “salad.” I find it’s easy to get into a routine with vegetables, so instead of doing what I always do, I love to create new, unique ways to enjoy them.

For my mom and me, our favorite green bean to grow is the Jade variety. We love the perfect beans that are produced as well as the impressive yield. From late July all the way until the first frost, they typically produce beans… probably more than can be used. We can beans, pickle dill beans, even fry beans, and I love to make a fresh salad with them.

I classify this as a salad because I love it at room temperature or cold. In either case, this uses the best of the summer from fresh beans to ripe tomatoes. Balsamic vinegar, fresh herbs, and feta cheese round out the flavors for what I’ll call a perfect summer salad.

Two hands holding salad tongs pulling up serving of green beans and tomatoes from white platter sitting on white countertop with bright red tomato in background

What makes this a salad?

Wait, there is no lettuce, spinach, or any other leafy green in this recipe? Yup, and this is exactly where routines have made us complacent. A salad can be any cooked or raw vegetable, so beans are a terrific main component of this salad. Since beans are pretty simple, the process is as well:

  • First, they’re cooked in a small amount of water.
  • Next, they gain some color from a quick sauté in olive oil.
  • Finally, they’re finished with balsamic vinegar to create a rough vinaigrette.

The herbs and tomatoes provide additional flavor and heartiness. It’s a nice finish for a full salad that can be a side dish or the main meal.

Top down view of white platter filled with green beans and topped with yellow and red tomatoes and topped with a sprinkling of feta cheese

Can you substitute frozen for fresh green beans?

Good question. Recipes can be adaptable and have various alternatives. This recipe, however, needs to use fresh green beans that have not been frozen. Why? The texture of fresh green beans is a key component of the recipe. The beans are cooked to a crisp-tender stage and then lightly sautéed for flavor. Frozen beans would have a softer texture and would not hold up as well with the other ingredients in the salad.

White platter filled with green beans and tomatoes and fresh herbs with feta cheese all over the top

Watch how to make this green bean salad

Top down view of white platter packed full of green beans topped with roasted red and yellow tomatoes with sprinkling of feta cheese across the top

Fresh Green Bean & Tomato Salad

4.6 from 5 votes
This combination is a pairing of two of the freshest ingredients of the summer! Green beans and tomatoes are mixed together with an amazing vinaigrette and herbs to create a dish that imparts the best of the season!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings

Ingredients

  • ½ medium onion chopped
  • 1 ½ lb green beans
  • 2 tbsp olive oil
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 2 cloves garlic sliced
  • 1 ½ lb tomatoes chopped into 1-inch pieces
  • 1 ½ tbsp balsamic vinegar
  • ½ cup loosely packed basil
  • 2 sprigs oregano (leaves only)
  • 2 tsp sea salt
  • 2 oz feta cheese crumbled

Instructions
 

  • Place the beans and onion in a 12 to 14-inch skillet. Add ½ cup water, cover, and bring to a simmer. Continue to simmer until the beans are crisp-tender, 5-7 minutes.
  • Drain off any remaining water and add olive oil, salt, and pepper. Sauté, tossing frequently until the beans begin to brown, 4-6 minutes. Add garlic and cook for 1 minute until fragrant.
  • Add tomatoes and balsamic vinegar. Toss and sauté for 2 minutes.
  • Remove from the heat and pour the salad and any sauce on a large platter. Allow to cool to room temperature and serve or chill for up to 2 days. Before serving, top with fresh basil, oregano, and feta.

Nutrition

Serving: 1servingCalories: 131kcalCarbohydrates: 15.1gProtein: 4.7gFat: 7.2gSaturated Fat: 2.2gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.8gTrans Fat: 0gCholesterol: 8.4mgSodium: 1457.4mgPotassium: 551.2mgFiber: 4.9gSugar: 8.1gVitamin A: 104.8IUVitamin C: 30.7mgCalcium: 116.3mgIron: 1.8mg
Course Salad
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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5 Comments

  1. 5 stars
    I made this salad the day you posted it! I was serving a do-ahead chicken (boneless thighs) piccata with angel hair pasta on the side but I needed some greens. This was a perfect salad/side dish. With some Brioche rolls and butter, it was an excellent, low stress meal. (For 8!)

    The beans were not as vibrant green and the heirloom tomatoes got slightly mushy, but the dressing was excellent! I need to get more tender beans and firmer heirloom tomatoes.

    Thanks Kaleb. I am a fan…of everything you do!

  2. Excellent videos with recipes for healthy foods! Also love the gardening videos!! Guess I love them all!

    Thanks for sharing your gift with us!! Inspiring❤️

  3. 5 stars
    I made this recipe.
    It was amazingly delicious!!!
    I have shared it with family and friends. Everyone was impressed.