Italian Green Bean Salad
This Italian Green Bean Salad made with fresh green beans, cherry tomatoes, and a simple herb vinaigrette is perfect any time of the year. It’s a great side for summer cookouts or fall holidays.
Why You’ll Love This
In our house, an easy salad is a must year-round. We love this dish as a side or a light meal.
It’s so easy to make you can take it to a potluck or any gathering. It is also great for a make ahead dish. This Italian Green Bean salad recipe can be served immediately but it’s much better when the flavors have time to combine.
This salad is also very versatile. Toss in some chickpeas or cannellini beans. Add some toasted slivered almonds or pine nuts.
Some of our other favorite side dish recipes are Garlic Butter Roasted Mushrooms, Roasted Gold Potatoes and Carrots, Classic Broccoli Salad, Greek Salad with Pepperoncini, and Radish Celery and Cucumber Salad.
How to Make Italian Green Bean Salad
Tips
- I don’t recommend cutting the tomatoes in half especially if you are making this salad ahead. They will make the vinaigrette watery.
- You want vibrant, crisp-tender green beans, not completely tender or soft.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Frozen green beans are not as good as fresh but they do work in this recipe. Cook the green beans to tender-crisp, the best way to test is to bite into a bean. I don’t recommend canned green beans because they are too soft.
Variations
- Toss in some chickpeas or cannellini beans.
- We love to add about 1/2 cup of crumbled feta cheese, parmesan cheese, or pecorino romano.
- Sprinkle in some toasted slivered almonds or pine nuts.
- Add some fresh basil.
- Substitute the red wine vinegar with fresh lemon juice. Add some lemon zest.
More Salad Recipes
Italian Green Bean Salad Recipe
Ingredients
Green Bean Salad
- 1 lb Fresh green beans (haricot verts) cleaned and trimmed
- 1 pint Cherry tomatoes
- 1/2 Red onion thinly sliced
Vinaigrette
- 1/2 cup Extra virgin olive oil
- 1/4 cup Red wine vinegar
- 1 tbsp Italian seasoning
- 1/2 tsp Garlic powder or one minced clove of garlic
- 1/2 tsp Kosher salt or more to taste
- 1/4 tsp Black pepper or more to taste
Instructions
- In a measuring cup or small bowl whisk together the extra-virgin olive oil, red wine vinegar, Italian seasoning, garlic powder, kosher salt, and black pepper. Set aside to allow the flavors to combine.1/2 cup Extra virgin olive oil, 1/4 cup Red wine vinegar, 1 tbsp Italian seasoning, 1/2 tsp Garlic powder, 1/2 tsp Kosher salt, 1/4 tsp Black pepper
- Bring a large pot of water to a boil, and add salt. Add the green beans. Cook for 2-3 minutes until bright green and slightly tender.1 lb Fresh green beans (haricot verts)
- Immediately remove them to a large bowl of ice water. Once they are cooled, drain them, then pat them dry with paper towels.
- In a large mixing bowl, gently toss the green beans, tomatoes, and red onion. Drizzle the dressing over and carefully toss to coat evenly. Cover the bowl and refrigerate for at least 1-2 hours, stirring every 30 minutes.1 pint Cherry tomatoes, 1/2 Red onion
- Season to taste with additional salt and pepper if needed.