Spring is in full swing and this Green Bean and Tomato Salad is terrific served all the way through summer. It’s a light, healthy, delicious spring/summer salad.
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Green Bean and Tomato Salad:
This simple and beautiful salad is made with tender butter leaf lettuce, rips cherry tomatoes, snappy blanched green beans, shallots and pecorino cheese. We dress this beauty in a smooth white balsamic vinaigrette! So fresh, so light, so healthy.
The Green Beans:
Green beans are in season from May to October. They are full of fiber, low in calories and a great source of Vitamin A and C. The beans in this recipe are blanched, meaning you drop them into boiling water for just three minutes and then run under cold water so they remain crisp, snappy and bright green.
The Dressing is Fantastic!
This dressing is simple and is whisked together in seconds.I use…
A great olive oil– I love Cobram Estates California Extra Virgin Olive Oil, it’s COOC approved, so no fake olive oil here!
Quality vinegar– my favorite is Prelibato White Balsamic
Fabulous sea salt– my absolute favorite sea salt hands down is Maldon’s Flaked Sea Salt!
Want to Add Chicken?
Do it! Slice up my tender cooktop chicken to add protein to this salad.
The Recipe: Green Bean and Tomato Salad
What you need: a good sea salt, Maldon’s Flaked Sea Salt is my favorite, and a great quality white balsamic vinegar, I highly recommend Prelibato White Balsamic
An easy, light, fresh and delicious salad with snappy green beans
- 5 cups butterleaf lettuce
- 1 cup yellow, red and orange cherry tomatoes, halved
- 2 cups green beans, blanched
- 2 ounces shaved pecorino or parmesan cheese
- desired amount of toasted pine nuts or chopped Marcona almonds
- 1/3 cup good quality extra virgin olive oil
- 3 tablespoons good quality white balsamic vinegar
- sea salt and freshly ground pepper to taste
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Set a pot of salted water to boil. While you wait for water to boil, prepare the rest of the salad: Tear your lettuce into bite size pieces and place on platter or in a large bowl, slice tomatoes, add to lettuce. Use a potato peeler to shave cheese, set aside. Toast pine nuts (if using) or chop Marcona almonds, set aside. Prep dressing.
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Place all ingredients in a small bowl and whisk.
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Trim off any scraggly ends, drop into boiling water for three minutes. While beans boil, make an ice bath by placing ice in a bowl filled with cold water. Strain beans in a colander and place in ice bath for 60 seconds. This will stop the cooking process, keeping your beans snappy!
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Dress the lettuce and tomatoes with desired amount of dressing reserving a little to spoon over beans, and toss. Add tossed salad to individual bowls or salad plates. Top with green beans and use a spoon drizzle a little more dressing over beans, sprinkle with sea salt and pepper. Add cheese and nuts to each serving. Enjoy!
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