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  • Writer's pictureSuzanne Sng

Green bean and tomato salad

This fresh, bright salad bursting with flavours used to be what I packed for lunch in the office, when I used to work in an office. The dressing is good for other salads too.

Serves 6


  • 450 grams green beans

  • 450 grams cherry tomatoes

  • 1 large shallot

  • 2 tablespoons red wine vinegar

  • Salt and pepper

  • 1/3 cup extra-virgin olive oil

Trim the ends of the beans and cut them into large segments. Parboil the beans in salted water until just tender, about 4 to 5 minutes. Drain and immediately spread them out to cool. Cut the cherry tomatoes in half.

To make the vinaigrette, mince the shallot and put it in a bowl with the vinegar, salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil or salt, as needed.

Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolour from the acid in the vinaigrette.

If preparing ahead of time, keep the beans and cherry tomatoes separate from the dressing until it is time to serve.

Recipe adapted from Smitten Kitchen.

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