This Green Bean and Tomato Salad Recipe (a.k.a. Italian Green Bean Salad) is made with fresh green beans and juicy ripe tomatoes in a tangy red wine vinaigrette to make the perfect summer salad! It goes very well with grilled meat and is a great way to use up garden veggies.

This green bean salad tastes like summer in a bowl! I make it every summer when I have access to beautiful red ripe garden tomatoes and fresh, crisp green beans.

The red wine vinegar dressing is a perfect pairing for this dish. I confess to drinking the little bit that is left in my bowl or dipping Italian bread into it which is know as “la scarpetta” in Italian.

Every summer, my beloved mother R.I.P. tended to our huge, thriving vegetable garden and this was one of the dishes she made with her labor of love.

It’s an easy recipe to make on the fly and it goes well with fish or grilled chicken, sausage, steak or pork chops. Save this delicious green bean recipe because it’s the perfect side dish for weeknight dinners or make ahead side dish for parties.

I only wish I could get red ripe tomatoes and garden green beans in the grocery store year round!

Be sure to use fresh, crisp green beans and ripe, juicy tomatoes for this recipe. I bought mine at a local produce stand. A farmers market will have them too.

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Italian Green Bean and Tomato Salad Recipe

*The full, printable recipe is at the bottom of this post in the recipe card where you can adjust the servings.

Ingredients

fresh green beans
tomatoes

Red Wine Vinaigrette Salad dressing

extra-virgin olive oil
red wine vinegar
dried oregano
salt and black pepper

Summary Instructions

1. First, trim the ends of the green beans and then clean them with water. Wash and cut the tomatoes into wedges.

2. Then, in a large pot on high heat, boil the green beans for 12-15 minutes or until tender. Do not over cook the green beans. Let them cool to room temperature. I rinse them in cold water after I drain the hot water to stop the cooking process and speed up the cooling process.

3. Meanwhile, to a large mixing bowl add: extra-virgin olive oil, red wine vinegar, oregano, salt and black pepper.

4. Then, add the cut tomatoes and cooked and drained green beans to the dressing and stir.

Additions and Substitutions

Add sliced red onion if you wish.
You may substitute balsamic vinegar for red wine vinegar, if desired.
I do not advise substituting canned or frozen green beans for this recipe.

Storage

Store the green bean salad in an airtight container in the refrigerator for a few days.

Serve this dish with

Easy Baked Italian Sausage and Potato Recipe

Grilled Lemon Rosemary Chicken Breast

Air Fryer Pork Chops

This green bean and tomato salad recipe is a refreshing side dish for hot summer days. It’s so easy to make ahead for a summer cookout, especially if you’re looking to use up your garden tomatoes. People will love you for it!

It’s a refreshing side dish and a delicious way to use up garden veggies, thereby making it the perfect summer salad!