Green Bean and Grape Tomato Salad with Kalamata Vin

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions