{"id":75642,"date":"2022-07-29T17:00:00","date_gmt":"2022-07-29T15:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=75642"},"modified":"2025-12-10T12:54:28","modified_gmt":"2025-12-10T11:54:28","slug":"green-bean-tomato-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/green-bean-tomato-salad\/","title":{"rendered":"Green Bean Tomato Salad"},"content":{"rendered":"

This simple green bean tomato salad is one of my go-to summer side dish recipes. It\u2019s quick and easy to make, is packed with fresh flavours and pairs well with grilled meat, fish, potatoes\u2026you name it! Blanched green beans are tossed together with sweet juicy summer tomatoes, along with fresh basil, capers and a flavourful dressing. It\u2019s so simple it almost doesn\u2019t need a recipe. And it\u2019s easy to adapt \u2014 I have a number of ways I like to prepare this simple green bean salad.<\/p>\n

A highly versatile green bean and tomato salad<\/h2>\n

This green bean and tomato salad recipe is one that I have been making for years, in one form or another. Depending on what I have on hand, or where we are spending our summer vacation, I adapt this recipe ever so slightly. Sometimes I add thinly sliced red onion, other times I skip the capers and herbs, and sometimes I simply switch out the dressing for a red wine vinegar dressing with a little Dijon mustard. One thing if for sure, which ever version I am making, the combination of fresh green beans and vine-ripened tomatoes is a winner \u2014 every time!<\/p>\n

How to choose green beans<\/h2>\n

Fresh, high quality ingredients is the key to making the most tasty green bean and tomato salad. The most important thing to look for when choosing beans at the market is that they have a bright, vibrant green colour and are firm. If you bend the bean pod, it should snap quickly and easily (versus being limp and bending like a rubber band).<\/p>\n

\"Green<\/p>\n

How to blanch green beans<\/h2>\n

You will want to start by blanching the green beans. Blanching is when you add a vegetable to a pot of boiling, salted water, cook for a few minutes, and then transfer to an ice water bath (or run continuously under cold water) to stop the cooking process immediately. This ensures that the beans retain their colour and crisp-tender texture so they can hold up to the dressing.<\/p>\n

Ideally, when blanching fresh green beans, they should be just cooked after 2-3 minutes (thicker beans may take longer), with young, early harvested beans such as \u201cprincess beans\u201d in just a minute or two. And here I mean, cooked, but crisp-tender (al dente).<\/p>\n

How to adapt this green bean tomato salad recipe<\/h2>\n

This salad recipe is so versatile that you can enjoy it again and again and each time a little differently. Here are a few ideas:<\/p>\n