As an avid veggie gardener and someone who has been developing recipes starring seasonal produce for more than 20 years, it was only a matter of time before I tried pairing tomatoes and green beans in a salad. Now that we have tried and tested this combo of ingredients we are excited to share the perfect ratio of simple sliced tomato salad with garden fresh green beans.

At this point, you’ve likely had our famous green beans recipe, and heard about our Simple Tomato Salad. Today’s Tomato Green Beans Salad was the next logical step! After slicing all different colors of tomatoes, I piled on some lightly steamed, garden-fresh green beans and chopped fresh herbs. I dressed it all very lightly with a simple vinaigrette, added creamy goat cheese and fresh basil.

tomatoes, green beans and goat cheese on a large oval platter

Want more recipes like this? Try Green Bean Salad with Basil Vinaigrette, Sliced Tomato Salad with Anchovies, Green beans salad with corn or Potato Salad with Green Beans chilled in the summer. So fresh!

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tomato green bean salad with a rocking chair and begonias in the background

Key Ingredients For Green Bean and Sliced Tomato Salad

  • Green beans: You can use any kind of green bean you’d like for this simple composed salad. Some options are string beans, wax beans or haricot vert. They should be bright green (not light green or borderline yellow) and firm.
  • Tomatoes: Look for ripe slicing tomatoes such as beefsteak, Brandywine or ugly ripe. Yellow tomatoes or heirloom green tomatoes are great to add contrasting colors.
  • Mixed herbs: My favorite blend of mixed herbs for this recipe is a combination of dill, basil and a tiny bit of tarragon. Don’t worry if you don’t have (or can’t find) them all. You can just add more of one of them instead.
  • Goat cheese: Fresh crumbled goat cheese (chèvre) adds a nice tangy, salty and creamy component to this dish. If you have picky eaters at the table you can leave it off and serve it on the side instead.
  • Tomato Green Bean Salad Dressing: 3 tablespoons extra virgin olive oil, 2 teaspoons red or white wine vinegar, Morton Celtic Sea Salt, and freshly ground pepper.

How To Make Tomato Green Bean Salad

Step 1: Steam green beans

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.

Step 2: Slice tomatoes & assemble

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.

close-up of the tomato green bean salad on a large platter

FAQs and Expert Tips For Green Bean Tomato Salad

Can this tomato green bean salad be made ahead?

Cook and blanch the green beans up to three days ahead. Keep chilled in an airtight container. Combine vinaigrette ingreidients in a small jar.

How do you make this recipe vegan?

You can either omit the goat cheese completely or just use your favorite creamy vegan goat or feta substitute.

What does plunging green beans in ice water do?

This process is called blanching, and it’s commonly done with vegetables to keep them crispy and bright green. Here, it shocks the green beans and keeps them from cooking more and getting soggy. Essentially it just stops the cooking process.

the plate with the salad on it with a rocking chair, tomatoes and a pot of flowers in the background.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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the tomato green bean salad with goat cheese and microgreens

Tomato Green Bean Salad Recipe

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5 from 5 reviews

  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
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Description

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 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.

Ingredients

Units Scale
  • 4 cups trimmed bush beans such as string beans, wax beans or haricot vert
  • 4 slicing 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

Instructions

  1. 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.
  2. 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.

Notes

MAKE AHEAD: Cook and blanch the green beans up to three days ahead. Keep chilled in an airtight container. Combine vinaigrette ingreidients in a small jar.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 batch
  • Calories: 153
  • Sugar: 5 grams
  • Fat: 11 grams
  • Carbohydrates: 13 grams
  • Fiber: 3 grams
  • Protein: 5 grams

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