This fresh cherry tomato and green bean salad is a summer staple. Tossed with cucumbers, Kalamata olives, and a simple herb vinaigrette, it’s quick to make, full of flavor, and perfect for barbecues, potlucks, or easy no-cook lunches and dinners.
Tomato and Green Bean Salad with Fresh Herbs
This green bean and tomato salad is your answer to hot summer days when turning on the oven is the last thing you want to do. Crisp-tender green beans, juicy cherry tomatoes, and crunchy cucumbers are tossed in a light herb-filled vinaigrette—this no-lettuce salad is bursting with seasonal flavor and comes together in minutes.
Nothing beats a tomato salad when tomatoes are in season, and the addition of green beans, cucumbers and olives makes for a hearty and satisfying seasonal salad that’s a great addition to any summer menu.
Why You’ll Love This Tomato Green Bean Salad
Some days, only a salad will do—especially when the summer heat kicks in. This herbed green bean and tomato salad is one of my favorite go-to meals for those days. It’s fresh, colorful, and full of texture, plus it holds up beautifully, even after it's been dressed.
While leafy greens are wonderful, I often skip them in the summer for sturdy vegetables that can be prepped ahead without worry of wilting. This all-vegetable salad combines two seasonal favorites—green beans and tomatoes—for a salad that’s equally at home on a picnic table or served alongside anything you have on the grill at your next backyard BBQ.
Ingredients for Green Bean and Tomato Salad
This easy green bean salad comes together with just a few simple, fresh ingredients. You’ll find exact amounts in the recipe card at the bottom of the post.
- Green Beans: I love using slender French green beans (haricot verts), but any variety works. Just blanch them briefly so they stay crisp-tender.
- Cherry Tomatoes: Sweet, juicy, and easy to halve—perfect for salads. Grape tomatoes are a good alternative.
- Persian Cucumbers: Crisp, tender, and nearly seedless. If unavailable, sub in an English or hot-house cucumber.
- Kalamata Olives: Their briny, bold flavor is the perfect contrast to the freshness of the veggies.
- Fresh Herbs: A trio of chopped basil, parsley, and chives adds incredible aroma and brightness.
- Red Wine Vinegar: For tang and balance. White wine vinegar works too.
- Olive Oil: Choose a good-quality extra-virgin olive oil for the best flavor.
How to Make Green Bean and Tomato Salad
Here’s how to make this salad in just a few easy steps:
- Blanch the green beans: Boil briefly until just tender, about 1–2 minutes. Immediately plunge them into an ice bath to preserve their bright green color and crunch.
- Make the vinaigrette: Combine the red wine vinegar, olive oil, and chopped herbs for a light, herbaceous dressing.
- Assemble the salad: In a large bowl, toss together the cooled green beans, halved cherry tomatoes, sliced cucumbers, and olives.
- Toss and serve: Drizzle with vinaigrette, toss gently, and serve chilled or at room temperature.
This salad is sturdy enough to make ahead, and leftovers taste great the next day!
Variations to Try
Looking to mix it up? Here are a few easy twists on this tomato and green bean salad:
- Add cheese: Crumbled feta or goat cheese adds extra richness.
- Try a different vinegar: Swap red wine vinegar for either white or champagne vinegar for a different flavor profile.
- Add green olives: Use a combination of both black and green olives.
A Perfect Summer Salad
Whether you’re hosting a backyard cookout, packing a picnic, or just looking for a quick and easy weeknight side, this green bean and tomato salad delivers. It’s refreshing, full of flavor, and simple enough to prepare even on the hottest of days. It’s a recipe I return to all summer long—and I think you will too.
Loved this recipe? Don’t forget to leave a comment and share how you served it—I'd love to hear your variations!
More Summer Salads:
Green Bean and Tomato Salad
Enjoy the perfect no-fuss meal for a hot summer day with this green bean and tomato
salad. Easy to make and bursting with fresh flavors!
Ingredients
- 1lb/454g green beans (preferably thin French haricot verts)
- ¼ cup/60ml extra-virgin olive oil
- ¼ cup roughly torn Italian parsley, stems removed
- 2 Tablespoons roughly torn fresh basil leaves, stems removed
- 2 Tablespoons roughly snipped fresh chives
- ¼ teaspoon fine sea salt
- 1 Tablespoon/15ml red wine vinegar
- 2 Persian cucumbers, seeded and chopped
- 8 oz/227g cherry tomatoes, halved
- ¼ cup/45g kalamata olives
Instructions
- Bring a large pot of salted water to a boil, add green beans and cook until crisp-tender (about 3 minutes). Drain. Transfer to bowl of ice water and let chill until cool. Drain, pat dry with clean towel, set aside in large bowl.
- In a small food processor place together oil, herbs and salt and process until blended, add vinegar pulse again and set aside.
- Add chopped cucumber, cherry tomatoes and olives to drained green beans and pour dressing over top. Toss gently to combine and serve.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 213Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 213mgCarbohydrates: 16gFiber: 5gSugar: 7gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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