This colorful green bean and tomato salad can be served as a light meal or a side dish. It’s an easy recipe that brings together classic Italian flavors.
This vibrant green bean and tomato salad keeps well in the refrigerator, making it ideal for meal prep. I like to make a large batch to enjoy for lunches throughout the week — the flavors meld and improve after a few hours or overnight. The freshness of the vegetables holds up nicely, so you can prepare it ahead with confidence.
To turn the salad into a more substantial main dish, add sliced cooked chicken breast or chickpeas for plant-based protein. You can also add extra vegetables such as roasted bell pepper or shaved fennel. If you prefer leafy greens like arugula or baby spinach, toss them in just before serving so they stay bright and crisp.
This recipe is intentionally flexible rather than strict about measurements. It follows the flavor logic of a Caprese — tomatoes, basil, and mozzarella — but with blanched green beans added for texture and color. Feel free to adjust the proportions to suit your taste and serve size.
For the dressing I use good-quality olive oil and balsamic vinegar, which complement the tomatoes and mozzarella without overpowering them. If you prefer, substitute a favorite vinaigrette or an Italian dressing. Fresh mozzarella is my go-to; small bocconcini or mini balls are convenient and blend well into the salad. Shredded mozzarella works too if that’s what you have on hand.
You can serve this salad immediately, but allowing it to rest for a couple of hours helps the ingredients absorb the dressing and deepen in flavor. If you’re planning ahead, prepare it the day before and refrigerate; the beans stay crisp and the salad will taste even better once chilled.
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Green Bean and Tomato Salad Recipe:
Green Bean and Tomato Salad
4 servings
15 minutes
15 minutes
This colorful green bean and tomato salad can be served as a light meal or a side dish. It brings together classic Italian flavors and is something I’ve made for years. It’s a reliable, fresh option for a weekday lunch.
Ingredients
- ¾ pound green beans
- 1½ cups diced tomatoes
- ½ cup fresh mozzarella (mini balls or diced)
- 1 tablespoon chopped fresh basil
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Instructions
Trim the ends from the green beans. Bring a pot of salted water to a boil and cook the beans until just al dente, about 4–6 minutes depending on thickness. Immediately drain and plunge the beans into an ice bath to stop cooking, preserve color, and cool them so the mozzarella does not soften.
When the beans are chilled, drain well. In a large bowl combine the green beans, diced tomatoes, fresh mozzarella, and chopped basil. Drizzle with olive oil and balsamic vinegar, then toss gently to coat. Season with salt and pepper to taste.
Refrigerate for at least an hour to allow flavors to meld, or up to a day for best results. Toss again before serving. Serve chilled or at cool room temperature.
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