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!



Green Beans, Tomatoes and Kalamata Olive Salad

  • Author: Helen Kain
  • Yield: serves 6 1x
  • Category: Salad


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

I’m sharing this post with Between Naps on the Porch.