String Bean and Tomato Salad

String Bean and Tomato Salad


  •     1.5 lbs string beans, stem ends cut
  •     1.5 pints grape tomatoes, halved
  •     ¼ cup extra virgin olive oil
  •     1 large shallot, very finely chopped
  •     1 tbsp tarragon, finely chopped
  •     1 tbsp parsley, finely chopped
  •     salt & pepper to taste
  •     Kalamata olives (optional)



  1.     Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don’t want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
  2.     Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
  3.     Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

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