Green Beans and Tomatoes Salad: Quick and Light Recipe with Lemon Vinaigrette
There’s a special magic in the simplest dishes, those that with few ingredients can tell a story and evoke emotions.
Today’s recipe is just like that: a true hymn to lightness and the flavors of summer.
Forget complicated preparations, here the star is the ingredient in its purity.
The combination of the crunchiness of green beans and the juiciness of cherry tomatoes is a classic of Mediterranean cuisine, a duet that always works.
But the secret to elevating such a simple dish to a masterpiece lies in the dressing.
Today I propose a vinaigrette that I created specifically for this recipe, a simple emulsion of extra virgin olive oil, salt, pepper, and the fragrant lemon zest.
It’s the citrus note that makes the difference, providing freshness, vibrancy, and a touch of elegance to a humble but delicious dish.
This is the perfect side dish for any main course, but it’s so good it can also become a light and satisfying main dish.
It’s ideal for hot days when you don’t feel like turning on the oven and you’re looking for a healthy, tasty, and carefree meal.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 56.78 (Kcal)
- Carbohydrates 8.98 (g) of which sugars 7.16 (g)
- Proteins 1.92 (g)
- Fat 2.04 (g) of which saturated 0.28 (g)of which unsaturated 0.09 (g)
- Fibers 2.53 (g)
- Sodium 76.22 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients Green Beans and Tomatoes
- 14 oz green beans
- 11 oz cherry tomatoes (or grape tomatoes)
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 pinch pepper (optional)
- 1/2 lemon zest
Tools
- Kitchen Scale
- Pot
- Colander
- Small Bowl
- Salad Bowl
How to Prepare Green Beans and Tomatoes Side Dish
Trim and wash the green beans. Boil them in salted water for about 10-15 minutes, until they are tender but still crispy. Drain them and immediately run under cold water to stop the cooking and maintain their bright green color.
While the green beans are cooking, wash the cherry tomatoes and cut them in half or into wedges.
In a small bowl, create the dressing: pour plenty of extra virgin olive oil, add a pinch of salt and pepper, and the grated lemon zest. Vigorously whisk everything with a fork or a small whisk until you have a slightly thick and homogeneous sauce.
Once the green beans have cooled, combine them with the cherry tomatoes in a large bowl. Pour the emulsion over the vegetables and gently mix. Serve the salad immediately to best enjoy its freshness.
INGREDIENT NOTES AND SUBSTITUTIONS
Lemon: For the zest, it’s essential to use an organic untreated lemon. The zest is the most fragrant part and should not have chemical residues.
Cherry Tomatoes: Choose well-ripened and sweet cherry tomatoes, like grape tomatoes, which perfectly match the acidity of the lemon.
Oil: Extra virgin olive oil is the main ingredient of the dressing. Choose a good quality oil with a fruity flavor that enhances the other flavors.
Storage
This salad keeps in the refrigerator in an airtight container for 1-2 days. However, I recommend consuming it immediately to best enjoy the crunchiness of the green beans and the freshness of the dressing.
Alternatives and Variations
With a touch of herbs: Add some fresh basil leaves or chopped parsley when serving.
With cheese: If you want to make it a main dish, you can add cubes of mozzarella, feta, or shavings of salted ricotta.
Rich version: For a complete salad, add well-drained canned tuna.
Use and Pairings
It’s the perfect side dish for grilled meats, steamed fish, or fresh cheeses. It pairs beautifully with a light and citrusy white wine like Vermentino.
FAQ
1. How can I make the emulsion more stable?
You can add a tablespoon of lemon juice to the emulsion and continue whisking vigorously.
2. Can I use frozen green beans?
Yes, you can use frozen green beans, cooking them directly in boiling water.
3. Can I prepare it in advance?
Sure, you can cook the green beans in advance and store them in the refrigerator. Combine tomatoes and dressing just before serving.
