Green Bean and Grape Tomato Salad with Kalamata Vinaigrette Recipe

Name: Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pitted Kalamata olives or other brine-cured black olives; 2 shallots, finely chopped; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon anchovy paste; 2 1/2 teaspoons grated lemon peel; 1 teaspoon chopped fresh thyme; 1/2 teaspoon dried crushed red pepper; 2/3 cup extra-virgin olive oil; 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces; 1 pint grape tomatoes, left whole, or cherry tomatoes, halved

Servings: persons

1/2 cup pitted Kalamata olives or other brine-cured black olives
2 shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
2 1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh thyme
1/2 teaspoon dried crushed red pepper
2/3 cup extra-virgin olive oil
1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
1 pint grape tomatoes, left whole, or cherry tomatoes, halved

1
Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor.
2
Blend until finely chopped.
3
With machine running, gradually add oil and blend until almost smooth.
4
Season vinaigrette to taste with salt and pepper.
5
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes.
6
Drain.
7
Refresh beans under cold water; pat dry with paper towels.
8
(Vinaigrette and beans can be made 1 day ahead.
9
Cover separately; chill.)
10
Toss beans, tomatoes, and vinaigrette in large bowl to blend.
11
Season to taste with salt and pepper and serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup pitted Kalamata olives or other brine-cured black olives, 2 shallots, finely chopped, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, and more.

Yes, Green Bean and Grape Tomato Salad with Kalamata Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

How did you like this recipe?

Frequently Asked Questions