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Green Bean and Tomato Salad

An easy, light, fresh and delicious salad with snappy green beans
Course Salad, Side Dish, Vegetables
Cuisine American
Keyword easy side dish recipe, green bean salad, green beans, tomato burrata dip, vegetable side dish
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 6

Ingredients

the salad

  • 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

Dressing:

  • ⅓ cup good quality extra virgin olive oil
  • 3 tablespoons good quality white balsamic vinegar
  • sea salt and freshly ground pepper to taste

Instructions

For the salad:

  • 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.

For the dressing:

  • Place all ingredients in a small bowl and whisk.

For green beans:

  • 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!
  • 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!