Mediterranean Green Bean and Cherry Tomato Salad

Mediterranean Green Bean and Tomato Salad

A simple, quick and healthy recipe for a green bean and tomato salad full of Mediterranean flavors. Perfect side dish for your next BBQ or summer picnic. Or for a light meal, serve with a baguette or some crusty bread.

Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 106 kcal
Autor Elle


  • 200 g green beans trimmed and halved (snap beans or Haricots verts)
  • 300 g baby Roma or cherry tomatoes (a mix is nice), halved
  • 1 tablespoon capers (in brine), drained
  • a handful of mixed olives, halved
  • 1 small red onion, finely sliced
  • 2 anchovy fillets, finely minced
  • 150 g mini buffalo mozzarella balls
  • generous handful fresh basil leaves (10-15 leaves)
  • sea salt and pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • freshly squeezed juice from 1/2 a lemon


  1. Blanch the green beans in boiling salted water until crisp-tender, for about 2-3 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water and transfer to a large salad bowl.
  2. Add the tomatoes, capers, olives, red onion, anchovies, mozzarella and basil to the green beans. Toss well to combine. Drizzle with the olive oil and juice of half a lemon; season with salt and pepper. Gently toss and serve. Enjoy!