Fresh Green Bean, Tomato And Blue Cheese Salad

green bean tomato and blue cheese salad

A fresh green bean, tomato and blue cheese salad is the ultimate summer side dish. Super easy to prepare with tender young green beans, sweet cherry tomatoes, your favorite blue cheese and tossed with a simple vinaigrette, it is sure to be a crowd pleaser at your next backyard barbecue.

This is the time of year when many of us have a garden full of vegetables ready to be picked or have a good farmerโ€™s market nearby where we can buy fresh seasonal produce. The salad Iโ€™m sharing with you is one that my husband and I both enjoy. It makes the most of two of our favorite vegetables, sweet and juicy vine ripe heirloom cherry tomatoes and young tender green beans.

Click on any photo to enlarge and see a slide show.

The green beans and tomatoes are tossed with your favorite blue cheese, mine happens to be Gorgonzola as it is very creamy and mild, and a simple vinaigrette. What I like about this colorful salad is that all the components can be prepped in advance and assembled right before serving. Just the kind of salad or side dish we enjoy having on at hot summer day when we don’t want to spend a lot of time in the kitchen.

Fresh Geen Bean, Tomato And Blue Cheese Salad

Serves 2 to 4, adjust the recipe according

  • 1 lb. small green beans, washed, ends trimmed and cut into 1 inch pieces
  • 1 dozen, more or less, cherry tomatoes
  • salt for blanching the green beans
  • 1/2 tsp. Dijon mustard
  • 1 Tbsp. sherry wine vinegar
  • 2 – 3 Tbsp. extra virgin olive oil
  • salt and pepper, to taste
  • 1/4 c. crumbled blue cheese, I used Gorgonzola

Wash and trim off the ends of the green beans then cut into pieces about 1 inch in size. Add to a pot of salted, boiling water and cook until just tender. Transfer the beans with a slotted spoon to a bowl of ice water to stop the cooking and keep their bright green color. Drain and dry on paper towels, then place in a salad bowl. Cut the cherry tomatoes in half and place in a medium bowl, add salt to taste, toss and let sit for about ten minutes to bring out the flavor of the tomatoes. Lift out the tomatoes and add them to the green beans, retaining the accumulated tomato juice. Add the mustard, vinegar, olive oil and pepper to the tomato juice and whisk until emulsified. Taste for any additional seasoning, if needed. Pour the vinaigrette over the green beans and tomatoes, toss gently. Add the crumbled Gorgonzola to the salad and very gently toss then serve.

Cherry tomatoes work best in this salad, especially a combination of heirloom tomatoes for added color.

I personally like to use Gorgonzola cheese in this recipe as it happens to be one of the mildest blue cheeses and is very creamy.

If you don’t care for blue cheese, crumbed goat or feta cheese would make a nice substitution.

Make sure to toss the ingredients gently so that they don’t break apart.

I topped individual servings of salad with a small amount of micro greens as a garnish but that is optional.

If preparing the salad ahead of time, refrigerate the ingredients separately until ready to serve then toss with the vinaigrette. This way, the green beans will keep their vibrant green color..

Notes From The Kitchen

****

When fresh summer produce is at it’s finest, it is nice to take advantage of the vegetables we love in a simple but delicious salad like this one. Young tender green beans and juicy, sweet tomatoes tossed with creamy blue cheese pair especially well with grilled steaks or barbecued chicken. I believe that this green bean and tomato salad would make the perfect addition to your family weeknight meal or to take to your next potluck dinner.

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48 thoughts on “Fresh Green Bean, Tomato And Blue Cheese Salad

  1. And I was just wondering what to serve with my pulled pork sandwiches today. We’ve having a couple people over for dinner tonight. Perfect because I can make it ahead.

  2. That sounds really good! I will have to wait until this winter when tomatoes are fresh here in Naples!

  3. Such a delightful salad! Looks gorgeous, and the flavor must be incredible. Wonderful summer fare — exactly the sort of main course salad we enjoy. Thanks!

  4. Oh Karen, for me this would be an entree with a baguette! Love this salad with all the colors of summer and the crunch. Beautiful and timely as I just have some fresh local green beans and was wondering how to use them without having a lot of cooking involved. Wonderful and thanks for the share

  5. I love each of these ingredients separately, so I’m confident this is a delicious recipe. I really do adore blue cheese, and this just sounds so refreshing!

  6. this sounds excellent to me karen. a shame hubby doesn’t eat blue cheese:( Love the photos of all the tomatoes in the market. how lovely. still winter here tho spring soon on the way and we will see more fresh veg at the markets. but then again – covid and lockdowns…

  7. Wow, those tomatoes are gorgeous! This is the essence of summer on a plate. I especially love the touch of blue cheese with the fresh veggies. What a delicious blend of flavors. ๐Ÿ™‚ ~Valentina

  8. This sounds like an amazing summer salad, Karen! I love the idea of green beans in this salad – such a unique twist. And the Gorgonzola, too! I’m thinking this would be fantastic next to grilled chicken or steak.

  9. Ohh interesting, I never eaten green beans raw though I had seen alot of people do it here. Want to try it and see if I would like it, I think this recipe is perfect for the first timers, that blue cheese will help a lot ๐Ÿ™‚

  10. That looks so good. I love gorgonzola. It smells stronger than it tastes, but I think it would work well with Feta cheese as well, more of a Greek style.

  11. Delicious salad! Look at all those tomatoes – yum! This is the perfect time to use those gorgeous tomatoes. Great recipe, Karen.

  12. We’re enjoying the bounty from our garden too and prepare a wide variety of salads too. But one thing that i’ve never thought of that you inspired me to do is: add blue cheese crumbles. That’s a game changer! Thanks Karen! Always a pleasure to read your posts.

  13. I know I have been horribly behind in reading and commenting. Well, actually – just the commenting, as I read this earlier in the week and added the ingredients to my shopping list. This will be part of our dinner on Wednesday! The cheese is a local goat blue, and I think it will be just perfect with the other ingredients. So thanks for bringing a new combination of flavors to us!

  14. I could live on salads like yours, simple, delicious, healthy, and eye-candy on top. Looking at the photo just makes me feel good (and we all need a little bit more of that these days). Hope you’re doing well and making great plans for travel again someday.
    Roz

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