My Italian Green Bean Salad is a crisp, refreshing side made with fresh green beans, juicy cherry tomatoes, and a bright lemon juice and Dijon vinegar dressing. Blanched in a large pot of salted water and tossed with extra virgin olive oil and garlic, it’s the best part of any summer cookout or picnic spread—simple, vibrant, and packed with flavor.
Italian green bean salad is a chilled side dish made with fresh green beans that are quickly blanched in a large pot of salted water, then shocked in cold water to keep them crisp and vibrant.
The beans are tossed with ingredients like cherry tomatoes, red onion (optional), and a zesty vinegar dressing made from extra virgin olive oil, lemon juice, Dijon mustard, and sometimes red wine vinegar.
The best part? It's finished with toppings like slivered almonds for crunch and served at room temperature or cold, making it perfect for summer cookouts or a refreshing contrast to richer mains like potato salad or grilled meats.
Looking for more? Try my Insalata Mista, Fennel Citrus Salad, Burrata Peach Salad, and Panzanella Toscana.
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🌟 Why You'll Love this Recipe
- Fresh and Flavorful – Made with fresh green beans and a bright lemon juice and vinegar dressing, it's crisp, tangy, and full of vibrant flavor.
- Perfect for Summer Cookouts – Served cold or at room temperature, it’s easy to prep ahead and pairs well with grilled mains or classic sides like potato salad.
- Simple Cooking Process – With just a quick blanch in boiling water and a toss in extra virgin olive oil, it’s fuss-free but feels elevated.
🥘 Ingredients
- Fresh Green Beans – Crisp and vibrant, these are the star of the dish, offering a satisfying snap and soaking up all the bold dressing flavors.
Cherry Tomatoes – Juicy and sweet, they add a fresh burst of brightness that balances the tangy vinegar dressing.
Garlic – Minced and whisked into the dressing, it mellows out beautifully and infuses the salad with a warm, savory depth.
Slivered Almonds – Lightly crunchy with a subtle nuttiness, they add texture and contrast to the tender vegetables.
Extra Virgin Olive Oil – Rich and smooth, it forms the base of the dressing, coating everything with a lush, Mediterranean flavor.
Lemon Juice – Bright and citrusy, it brings zing to the salad and enhances the freshness of the green beans.
Dijon Mustard – Creamy with a hint of spice, it gives the dressing body and a subtle sharpness that ties everything together.
See recipe card for quantities.
🔪 Step by Step Instructions
Blanch the green beans: Bring a large pot of salted water to a boil. Add the fresh green beans and cook for 3 minutes until just tender.
Shock in cold water: Immediately transfer the green beans to a large bowl filled with cold water and ice. Let them chill for 5 minutes, then drain and pat dry.
Prepare the dressing: In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, salt, and grinds of black pepper. Slowly drizzle in the extra virgin olive oil while whisking until the dressing is fully emulsified.
Assemble the salad: In a large mixing bowl, combine the blanched green beans and halved cherry tomatoes.
Dress the salad: Pour the dressing over the vegetables and toss gently to coat everything evenly.
Add almonds and chill: Fold in the slivered almonds. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Serve: Let the salad sit at room temperature for a few minutes before serving for the best flavor and texture.
👩🏼🍳 Chef's Tips
- Don’t skip the ice bath after blanching—shocking the green beans in cold water stops the cooking process and locks in that vibrant color and crisp texture.
💭 Recipe FAQs
Yes! In fact, making it the day before is ideal. The flavors deepen as it chills, and the green beans stay crisp if they've been properly blanched and cooled in cold water. Just give it a quick toss before serving, and let it sit at room temperature for a few minutes to bring out the best flavor.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Italian Green Bean Salad
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Equipment
- Large pot
- Large bowl
- Small mixing bowl
- Whisk
- Cutting board
- Chef's Knife
- Measuring spoons
- Ice
Ingredients
Salad:
- 1 pound green beans trimmed and halved
- 1 cup cherry tomatoes halved
- ¼ cup slivered almonds
Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice from 1 lemon
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Blanch the green beans: Bring a large pot of water to a boil. Add the green beans and cook for 3 minutes. While they cook, fill a large bowl with ice and water. When the beans are done, transfer them to the ice bath and let sit for 5 minutes. Drain and pat dry.
- Make the dressing: In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- Assemble the salad: In a large mixing bowl, combine the blanched green beans and halved cherry tomatoes. Drizzle with the dressing and toss gently to coat.
- Add almonds and chill: Stir in the slivered almonds. Cover and refrigerate for at least 1 hour before serving.
Notes
- A well-iced water bath is key to stopping the cooking and locking in the green beans’ vibrant color and crisp texture.
- Mixing the garlic into the dressing takes the sharp edge off and lets the flavor mellow.
- Perfect for prepping ahead—this salad gets even better after chilling for a few hours.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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