Sharon Palmer RD

Published on August 19, 2025

Looking for a vibrant, healthy summer salad that’s both easy to make and bursting with fresh flavor? This Green Bean Tomato Salad is your new go-to! Made with crisp green beans, juicy ripe tomatoes, crunchy almonds, and tossed in a zesty herb-infused red wine vinaigrette, it’s light, refreshing, and totally satisfying. Naturally vegan and gluten-free, this light salad is perfect for picnics, BBQs, or a quick weeknight side dish. Plus, it comes together in just minutes—no fancy steps required!

I love this Green Bean Tomato Salad recipe, as I think it is pure summer. It celebrates all of the ripe, abundance of just harvested green beans and vine-ripened tomatoes—fresh from your garden, CSA, farmers market or neighborhood grocer. I have green beans, basil, and tomatoes growing in my garden, and I turn to this easy salad idea all summer long. You can whip it up in mere minutes, and serve it at room temperature or chilled as an accompaniment for a warm weather dinner or picnic. It’s filled with fiber, antioxidant compounds, and vitamins, all in a low-calorie package.

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Summer Green Bean Tomato Salad

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5 from 1 review

Author: The Plant-Powered Dietitian
Total Time: 15 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

Light, fresh, and healthy! This easy vegan green bean tomato salad with almonds and herby red wine vinaigrette is the perfect gluten-free summer side.

Ingredients

Scale

Salad:

1 pound fresh green beans
2 large tomatoes, diced
¼ cup slivered almonds
2 tablespoons sliced fresh basil

Vinaigrette:

1 ½ tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
¼ teaspoon black pepper
1/2 teaspoon salt (optional)

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Instructions

Trim green beans and slice in 2-3 inch pieces. Fill a medium pot half full with water, cover, and bring to a boil. Add the green beans and cook, covered, for about 5 minutes, until crisp tender but still bright green. Drain the green beans in a colander and rinse with cold water.
In a medium bowl, mix together cooked, cooled green beans, diced tomatoes, almonds, and fresh basil.
To make vinaigrette, whisk together olive oil, vinegar, oregano, garlic, black pepper, and salt (optional) in a small dish and toss into salad.
Serve immediately (or chill until serving time).
Makes 8 (2/3 cup servings).

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Cuisine: American