Tuesday, May 15, 2012

Tomato-green bean salad with shallot dressing: two recipes

tomato and green bean salad
Tomato and green bean salad with shallot dressing
Two recipes for the price of one today.

Yeah, you're welcome.

I don't know about you, but I'm a big fan of dishes I make for dinner that can double as lunch the next day. Dinner-cum-lunch.

Which is probably why I eat pasta way too much.

Well, that and the fact that I'm Italian. Clearly it's in my blood.

This tomato and green bean salad started its life as a warm side dish for some honey and lemon glazed chicken breasts, baked on a bed of rosemary (if I hadn't forgotten to take pictures of it, you might have seen that as part of this post as well. But I did so you're not. It happens more than you might think.).

But the leftovers did not seem substantial enough for lunch, all by itself. It needed a little boost of protein.

(Normally this is where I would add bacon or sausage, right? HA! Not today.)

So I added some cooked chicken to the salad and let it all marinate in the shallot dressing for about 15 minutes.

shallot dressing
I'm using Mason jars a lot now in place of plastic storage containers. Way cooler.

It made a most excellent lunch.

PS: Remember this one when you start getting more green beans than you can handle in your CSA share box. Speaking of which, don't forget to ask for recipe or preparation suggestions via the Ninja Rescue when you get your next box. 

PPS: The shallot dressing is so good, I'd recommend doubling the recipe and saving half to use later in the week on a spinach salad.

Tomato and Green Bean Salad with Shallot Dressing

For the dressing, whisk together the following ingredients:
  • 2 tablespoons minced shallots
  • 2 tablespoons red wine vinegar (I bet sherry vinegar would be a great substitution)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 3-4 tablespoons olive oil

For the side salad, combine the following ingredients in a large bowl and toss them with the shallot dressing:
  • 2 cups halved cherry or grape tomatoes (about 1 pint)
  • 8 ounces trimmed green beans, steamed for about 5 minutes
  • 1-2 tablespoons capers
  • Salt and pepper to taste

For the lunch salad, add several ounces of cooked chicken.


  1. Last week I passed up some green beans at the farmers market, but I'll have to get some this week just so I can try this. I'm not a huge fan of chicken, though; I might add some chick peas instead.

  2. Chick peas (or canellini beans) would be a great addition! You are all set, now that you've got your handy nearby farmers market.

  3. Dang, no green beans this time....oh well, I'm sure there'll be plenty in the future!

  4. I love your blog -- especially your header haha. You kinda reeled me in with that one.

    Also, I'm a huge fan of using mason jars -- they make me feel all rustic and country and martha stewart inside. it's the best!

  5. Thanks for the kind words, Aylin. I'm pretty proud of that header photo -- it cracks me up every time I look at it! I just checked out your blog: you had me at "chocolate breakfast". :-)

  6. Yes, this is exactly what I want out of summer food--quick, easy, filled with lots of vegetables, and I can eat them cold the next day. :) I even have green beans in the crisper right now!