Tomato Green Bean Salad with Goat Cheese
This luscious tomato and green bean salad is just a riot of color and juicy summer time produce side-dish mayhem! It is so simple to make and is a celebration of great ingredients: heirloom tomatoes at their peak of freshness, garden-fresh green beans and crumbled fresh goat cheese! Add a generous glug of extra-virgin olive oil and a scatter of herbs and you have summer on a platter! Delish!
For starters I have this luscious platter of heirloom tomatoes. I am so in love with it for its simple summertime perfection. It is a veritable riot of color is it not?
After slicing all different colors of tomatoes, I piled on some lightly steamed, garden fresh green beans and chopped fresh herbs. I found some fresh basil microgreens and sprinkled them on as well. I also drizzled on a wee bit of red wine vinegar for acidity and a generous glug of extra-virgin olive oil. Then I added on crumbled fresh goat cheese. Oh my!
These tomatoes are so sweet and juicy. I felt like I was eating a peach or something! How great is fresh local summer produce??
More Tomato Recipes To Try
- This is the basic heirloom tomato salad I grew up eating.
- This simple combo is unexpected and so delish! Tomato Salad with Thai Basil.
- ICYMI this technique for peeling and seeding tomatoes is a handy technique for this time of year.
- Don’t miss this Ultimate Guide to Tomatoes!
- Here’s what to do with yellow tomatoes and a recipe for pico de gallo.
- These cheddar roasted tomatoes are a throwback to one of my favorite side dishes from my childhood.
More Green Bean Recipes to Try
- This make ahead recipe for Orange Ginger Green Beans is a great one for the holidays.
- This recipe for roasted green beans with almonds and thyme is like a cross between Green Bean Almondine and roasted green beans.
- One of my most popular recipes ever are these simple skillet green beans. Have you tried them yet?
- Classic flavors come together in these Green Beans with Walnuts and Balsamic.
- Serve this one chilled in the summer. So fresh! Green beans and corn.
- Another cold option for summertime: green beans with basil vinaigrette.
- Don’t miss this round-up of 25 different green bean recipes.
Thanks so much for reading. If you make this recipe, let me know by leaving a star rating and review.
We’ve taken two stars of the summer produce bounty and paired them up in a winning, and effortless hot-weather side dish. Choose whichever bush beans you like: haricot vert, wax beans or simply green string beans. Then steam them only until they are crisp-tender. Then pile them atop a carnival of sliced heirloom tomatoes. All that is needed to bring out their best is a generous splash of olive oil, fresh goat cheese, black pepper and garden fresh herbs.
4 cups trimmed bush beans such as string beans, wax beans or haricot vert
4 heirloom tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons red or white wine vinegar
Morton Celtic Sea Salt, to taste
freshly ground pepper, to taste
3 tablespoons mixed chopped herbs such as dill, basil, tarragon and chervil
4 ounces fresh goat cheese (chevre), crumbled
- Bring an inch of water to a boil in a medium saucepan fitted with a steamer attachment over high heat. Set a bowl of ice water next to the stove. Add beans, cover and steam until crisp tender, 3 to 5 minutes. Carefully remove beans and plunge into the ice water. Drain and pat dry with paper towels.
Slice tomatoes and arrange in a circle on a large platter leaving space in the center. Pile the green beans in the center. Drizzle the oil and vinegar over the beans and tomatoes. Sprinkle with salt and pepper. Sprinkle with herbs and goat cheese.
- Serving Size: 1/6 batch
- Calories: 153
- Sugar: 5 grams
- Fat: 11 grams
- Carbohydrates: 13 grams
- Fiber: 3 grams
- Protein: 5 grams