Tomato Salad with Green Beans and Basil

  • Serves

    serves 6

  • Cook

    15 minutes


Tearing the basil leaves for this simple salad releases their aroma while preventing the bruising that chopping can cause.


  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. green beans, trimmed
  • 8 oz. romano beans, trimmed
  • 14 cup red wine vinegar
  • 3 tbsp. extra-virgin olive oil, plus more for drizzling
  • 2 lemons, zest and juice
  • 4 medium heirloom tomatoes (half sliced 1/4" thick, half cut into 1/2" wedges
  • 1 pint cherry tomatoes, halved lengthwise
  • 12 cup basil leaves, preferably a mix of regular and Thai basil, torn


Step 1

Bring a large pot of salted water to a boil; cook green and romano beans until bright green and yellow, 1–2 minutes. Drain beans and transfer to a bowl of ice water until chilled. Drain beans and spread on paper towels to dry. Whisk vinegar, olive oil, lemon zest and juice, salt, and pepper in a bowl until combined; add reserved beans and the tomatoes and toss to combine. Arrange beans and tomatoes on a serving platter. Drizzle with olive oil; sprinkle with basil leaves, salt, and pepper.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.