Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Green Beans, Tomatoes and Kalamata Olive Salad

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

Description

A fast and fresh summer salad. Great with grilled lamb, chicken or pork. Toss with some feta cheese for a vegetarian main.

 


Ingredients

Scale

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


Instructions

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