This simple green bean and tomato salad is a fantastic way to highlight summertime produce. Crunchy beans and sweet tomatoes are mixed with fresh mozzarella, fresh basil and a drizzle of olive oil.

The morning after we arrived home from our vacation, my youngest son bolted out into our backyard. Within moments, I heard him call, "Mum, Mum, come quick! Look, look!" As I tripped out the door, images of dead animals, hills of red ants, and wasp nests immediately sprang to mind. However, when I ran to where my son was standing, he was pointing delightedly at our tomato plant. Indeed, two bright red tomatoes shone out of the depths of the green leaves. Let me tell you, that's a heck of a lot better than an insect infestation!

My son promptly plucked the two tomatoes from the plant and ran inside to place them on his lunch plate. Lucky for me, he was in a sharing mood and decided to pop one into my mouth just as lunch started. As I bit down, the sweet juices burst into my mouth and I was greeted with the true taste of summer. Our appetites were whetted, but our garden had no more tomatoes to offer. Thankfully, the grocery store obliged. Okay, their tomatoes didn't hold a candle to the ones fresh from our garden, but they were good enough to act as pinch-hitters in this fresh, summer-inspired salad.

For a flavor switch-up, try my Sesame Green Bean Tomato Salad.

How to make green bean and tomato salad

Trim the green beans and cut them in half. Cut cherry or grape tomatoes in half.
Bring a large pot of salted water to a bowl and add the green beans. Blanch the beans for 2-4 minutes, depending on the size of your beans. Test them along the way to make sure they don't become overcooked. You want tender-crisp, with an emphasis on the "crisp".
Drain the beans and immediately rinse with very cold water. Alternatively, you can dunk them into a bowl of ice water.
Mix the cooked green beans and the tomatoes together in a large bowl. Nature's paint palette!
Add the bocconcini (mini mozzarella balls) or cut fresh mozzarella into bite-sized pieces.
Drizzle the extra-virgin olive oil over top and mix gently. The olive oil is the only dressing, so make sure that it's a top-quality, flavorful olive oil. An aromatic, fruity olive oil can make the difference between a good salad and one that will require a moment of reverential silence.
If you like, also add a squeeze of lemon juice or a drizzle of balsamic vinegar.
Roll together 8-10 large basil leaves and chiffonade them (slice thinly). Mix them into the salad. Serve and enjoy the fresh flavors.

Halved grape tomatoes on a cutting board.

Tomatoes and green beans in a serving bowl.

Bocconcini, tomato and green beans in a bowl.

Make-Ahead and Storage

This salad can be made up to one day ahead of serving. Store it in an airtight container, like this glass one, in the refrigerator.

Sliced basil starts to turn brown, so I suggest slicing it and adding it to the salad right before serving.

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Green beans, tomatoes and bocconcini in a blue and white bowl.

Crunchy Green Bean & Tomato Salad

This simple green bean and tomato salad is a fantastic way to highlight summertime produce.

5 from 2 votes

Print Pin Rate

Course: Salads

Cuisine: American

Keyword: Green Bean Recipes, Tomato Salad

Prep Time: 10

Cook Time: 4

Total Time: 14

Servings: Servings

Calories: 141kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 pound green beans trimmed and halved
1 pound cherry or grape tomatoes halved
1 cup bocconcini (mini mozzarella balls)
3 tablespoons extra-virgin olive oil
8-10 large basil leaves thinly sliced
Squeeze of lemon of drizzle of balsamic vinegar optional

Instructions

Bring a large pot of salted water to a bowl and add the green beans. Blanch the beans for 2-4 minutes, depending on the size of the beans. They should be tender-crisp. Drain the beans and immediately rinse with very cold water. Alternatively, you can dunk them into a bowl of ice water.
Mix the cooked green beans and the tomatoes together in a large bowl. Add the bocconcini and extra-virgin olive oil, and mix gently.
Stir in the basil just before serving.
Add a squeeze of lemon juice or a drizzle of balsamic vinegar, if desired.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

How to make green bean and tomato salad

Make-Ahead and Storage