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.
Looking for more like my Italian Green Bean Salad? Try my Peach & Bacon Pasta Salad, Insalata Mista, Fennel Citrus Salad, Burrata Peach Salad, and Panzanella Toscana.
💭 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.
🌿 Related Recipes
🥗 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
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
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
Comments
No Comments