Green Bean and Tomato Salad

If you can’t decide between a side of fresh green beans or a caprese salad, this easy side dish recipe is just what you’ve been looking for! This easy Italian green bean salad is fresh, fun, and great paired with a variety of foods.

If you know me, or have been following along with me for a while, you know I love veggies. I like to incorporate them into as many meals as possible and am more likely to reach for a vegetable over a fruit for snacking. So when summer rolls around and most vegetables are at their peak, I’m in my happy place!

Along with this old-fashioned cucumber salad, this green bean caprese salad is one of my family’s favorite vegetable side dishes. It is super easy to prepare, packed with all kinds of good-for-you ingredients, and pairs nicely with a wide variety of foods. I also love this green bean recipe because it reminds me of fun with family and friends! This dish is something we’ve had countless times up north during summer weekends at the lake.

Healthy side dishes are a must in my book. Supplement your next meal with this delicious green bean caprese salad, you won’t be disappointed!

Why You’ll Love This Cold Green Bean Salad Recipe

Level of difficulty: Easy. Minor chopping is required to prepare this side dish recipe. Then you need to cook your green beans, cool, and mix everything together.

Flavor: Classic caprese with a fun summer twist!

Time: It will take you about 40 minutes to make green bean caprese salad. This includes time to chop, cook, cool, and mix everything together.

Cold Green Bean Salad Recipe Ingredients

• Fresh Produce – Green Beans, Cherry Tomatoes, Basil: Using fresh veggies and herbs are keys to making the very best green bean caprese salad.
• Fresh Mozzarella Cheese: Fresh mozzarella is a primary component to the classic caprese salad, so it is important in this dish too! I like to purchase a container of the ‘Mini Pearl’ or ‘Ciliegine’ sized mozzarella balls to use when making this healthy side dish recipe.
• Extra Virgin Olive Oil: Olive oil adds great flavor and also creates a very light dressing for this dish.
• Salt and Pepper: Salt is a flavor enhancer, and definitely helps to make your veggies pop in this summer side dish. Don’t forget to season to taste after you mix everything together.
• Optional: balsamic vinegar or balsamic vinegar reduction for drizzling

See recipe card below for a full list of ingredients and measurements.

How To Make Green Bean and Tomato Salad

1. Prep your vegetables: Wash, trim the ends, and chop the green beans into bite-sized pieces (~1” long – ish). Wash and cut your cherry tomatoes into halves or quarters. Wash and set your basil aside (you want to chiffonade, aka chop, your basil right before you serve it).
2. Cook the green beans: In a medium sized saucepan over medium-high heat, bring your green beans to a boil and cook until just fork tender (~12-15 minutes).
3. Rinse and cool the green beans: Drain the green beans into a colander and run under cold water to stop the cooking process. Set aside and allow to cool for at least 5-10 minutes (putting them in the fridge is also a great option).
4. Toss all ingredients together: In a large serving bowl, toss together the cooled green beans, tomatoes, mozzarella, olive oil, basil, salt and pepper. Taste, and add additional olive oil and/or seasoning if desired.
5. Serve and enjoy!
6. Store Leftovers: Store leftovers in an air-tight container in the fridge for up to 3 days.

Cold Green Bean Salad Recipe Variations

Amp up the seasonings. If desired, add a sprinkle of Italian Seasoning or Dried Oregano along with the salt and pepper to add a bolder flavor to this recipe.

Try a different dressing. If you want to kick things up a notch, replace the simple olive oil, salt, and pepper with a different vinaigrette dressing like an Italian Dressing or a Balsamic Vinaigrette.

Use a different cheese. Try using a shaved parmesan or crumbled feta cheese for a different flavor profile.

Add in onions or shallots. If preferred, add in some thinly slice raw onion or finely chopped shallots to your salad.

Green Bean Caprese Salad Tips

Use fresh produce. Italian green bean salad is best made with fresh vegetables, herbs, and mozzarella.

Time saving tip: prep the rest of your items while the green beans cook! Multi-task by washing and chopping your tomatoes, basil, and mozzarella while the green beans are on the stove. This is a great way to save time while you prepare this easy side dish.

How To Serve Green Bean Tomato Salad

Green bean caprese salad is an excellent side dish for salmon! It is also one of our favorite side dishes for chicken. If you’re using fresh produce from your local farmers market or grocery store during the summertime, pair this green bean recipe with your favorite grilled protein and you will have yourself a fantastic summer dinner!

Storing Green Bean Tomato Salad

Store cold green bean salad in an airtight container in the fridge for up to 5 days. For best taste and texture, I recommend eating leftovers within 1-2 days.

More Recipes To Try

Love This Recipe? You May Also Enjoy

Green Bean Tomato Salad

Meredith

Green bean caprese salad is a twist on a classic caprese salad. This summer side dish recipe pairs well with a variety of foods and proteins, and is a fun and flavorful way to add vegetables to your meal.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Inactive Time 10 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 4 Servings

Calories 258 kcal

Ingredients

  

1x2x3x

• ▢ 1 pound fresh green beans, ends trimmed and cut into bite sized pieces
• ▢ 1 pint cherry tomatoes, halved or quartered
• ▢ ¼ C fresh basil, finely chopped
• ▢ 8 oz fresh mozzarella (I recommend 'mini pearl' mozzarella balls)
• ▢ 1-2 tablespoon extra virgin olive oil
• ▢ ¼ teaspoon salt + more to taste
• ▢ Optional: pepper to taste
• ▢ Optional: balsamic vinegar or balsamic reduction for topping

Instructions

 

• Prepare the green beans by rinsing, trimming the ends, and chopping into bite-sized pieces. In a medium sized saucepan over medium-high heat, bring your green beans to a boil and cook until just fork tender (~12-15 minutes).
• While the green beans cook, wash and cut your cherry tomatoes into halves or quarters. Wash and set your basil aside (chiffonade, aka chop, your basil right before you serve it).
• When cooked, drain the green beans into a colander and run under cold water to stop the cooking process. Set aside and allow to cool for at least 5-10 minutes (putting them in the fridge is also a great option).
• In a large serving bowl, toss together the cooled green beans, tomatoes, mozzarella, olive oil, basil, salt and pepper. Taste, and add additional olive oil and/or seasoning if desired.
• Serve and enjoy!
• Store leftovers in an air-tight container in the fridge for up to 3 days.

Notes

*Note: use fresh produce. Green bean caprese salad is best made with fresh vegetables, herbs, and mozzarella.

 

*Time saving tip: prep the rest of your items while the green beans cook. Multi-task by washing and chopping your tomatoes, basil, and mozzarella while the green beans are on the stove. This is a great way to save time while you prepare this easy side dish.

Nutrition

Calories: 258kcalCarbohydrates: 14gProtein: 16gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 521mgPotassium: 545mgFiber: 4gSugar: 7gVitamin A: 1823IUVitamin C: 41mgCalcium: 344mgIron: 2mg

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