This salad has only a few ingredients and takes minutes to throw together. The flash-cooked and cooled green beans lend some crunch to the meaty tomatoes, along with the salty tenderness of the olives. Delicious!
A fast and fresh summer salad. Great with grilled lamb, chicken or pork. Toss with some feta cheese for a vegetarian main.
1/2 tbsp white wine vinegar
1/2 tsp kosher salt
1 tsp minced shallot
12 oz green beans
1 c heirloom or grape tomatoes, halved
1/2 c pitted Kalamata olives
1/2 tsp finely chopped fresh thyme
freshly ground black pepper
In a small bowl, stir the white wine vinegar and kosher salt until the salt dissolves. Whisk in the olive oil until emulsified. Add the shallots and thyme and set aside.
Bring a skillet of salted water to a boil over high heat. Flash cook the green beans until crisp-tender (about 3 minutes). Drain and cool under cold running water.
In a large bowl, combine the beans with the cherry tomatoes. Toss the vegetables with the vinaigrette, Stir in the olives,
Adjust the seasonings and serve.
Keywords: salad quick green beans olives tomatoes
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