ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Bean–Tomato Salad with Herbs

Photo: © Quentin Bacon
Yield 10
Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.

Ingredients

  • 2 pounds green beans
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped tarragon
  • 1 tablespoon snipped chives
  • 1/2 teaspoon chopped thyme leaves
  • 1/2 pound cherry tomatoes, halved

How to Make It

  1. Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.

  2. In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve.