Green Bean and Cherry Tomato Salad

As I was eating this salad with my husband, I started naming all the people I wanted to make this salad for when they come over for dinner. It’s so delicious and perfect for summer. I served it with the NYT recipe for marinated swordfish (another excellent recipe!). I used Kalamata olives since they were on hand.

This salad is excellent, it brings out the flavor of the green beans. We were fortunate to have fresh green beans from our garden and organic tomatoes from the store. I will have to try this again once we have fresh tomatoes. I would venture to say that the only addition I would make would be to add a bit of fresh oregano.

I've now made this twice in less than a week...it is really yummy. Since I have been eating this by itself as dinner, I have been adding a can of oil-packed tuna to the salad before mixing to add extra protein. I highly recommend.

I've made this twice in the last few weeks...It's excellent - great flavors and substance. It holds well too (leftovers)! Besides the amazing flavors, the best part is the "room temperature" aspect. If you're having a dinner party or providing a side or salad, this is it. It takes no time to make, tastes SO good, looks great, and travels well.

The proportionally smaller amount of green beans vs tomatoes makes this salad unusual, but it is the dressing that makes it memorable. That combination of ingredients so evocative that you are thinking about the salad hours later.

Delicious! Used Kalamata olives because that was on hand, and fresh haricot beans. Added a tablespoon of black vinegar and a couple tablespoons of water (to lighten it) and a couple grinds of black pepper to the dressing. This is a keeper!

This was a giant hit with my guests. The viniagrette is delicious! This is going on my repeat list.

Made the entire menu from May 8th. Everything was delicious. Used a mixture of pitted olives as I couldn’t find nicoise. Wish I’d prepared the full recipe as it would probably be even better on day two. Will make again

One of the people being fed with this delicious salad is allergic to anchovies (that includes fish sauce on the 'no go' list) so those were jettisoned from the dressing and a little sea salt added in which worked well. I used arugula in the "either / or" with salad greens. "Ahh..." some flavor combo. I so appreciate David Tanis' approach to food and his recipes.

Nice, easy salad. I found the dressing too chunky for my taste so pureed with my immersion blender. Worked great.

Couldn't get Niçoise olives, made do with 1/4 cup oil-cured black olives. Used a pound of green beans and a few more grape tomatoes so I used 4 Tbsp olive oil. Finally I added ~ 1/2 tsp mustard to help emulsify.

Excellent as written. Made a second time for a dinner party and turned it into a Nicoise salad by doubling dressing, boiling some baby yukon potatoes and cutting into small cubes and marinating potatoes in some of the dressing before adding to the green beans with dressing. Served on spring mix, garnished with tuna fillets (I like tonnano), quartered boiled eggs, and crumbled bacon. Easy and good--able to make ahead and serve. Also added some Penzys Fox Point seasoning (shallots/chives).

How about doubling the dressing and adding some fussili for heft?

This sounds great! However, I haven’t been able to find Nicoise olives since the pandemic turned the world upside down, so I will use Kalamata olives.

Yum! Bought arugula and forgot to add it in (oops). But maybe a happy accident because there was lots left over and it was even better the next day once the beans got a chance to soak in the dressing.