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Home » Recipes » Salad Recipes

June 5, 2021 · 6 Comments

Roasted Grape Tomato and Green Bean Salad

Gluten Free Recipes· Keto Recipes· Salad Recipes· Whole30

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Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette.
Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette. 

Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette.

Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette. 

Roasted Grape Tomato Green Bean Salad

I'm getting closer to "D" Day or in my world Kitchen Demo Day and I'm trying to use up all of the items in my kitchen so that I don't have to pack them up or give them away.

I created this recipe for Roasted Grape Tomato and Green Bean Salad because I didn't have enough green beans to make as a side dish with a meal, so making a salad to have for lunch or to go along with a meal seemed like the next best thing.

Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette

My love for roasting everything and anything continues as these little grape tomatoes were bursting with flavor...literally! They also taste great in Pasta Nonna too! 

Roasted Grape Tomatoes

How do you Roast the Tomatoes?

Combine the tomatoes, garlic and leeks, add mixture to a baking sheet and sprinkle with the oil. Bake at 400 degrees F for 10-15 minutes until the tomatoes start to burst. Remove from oven and let cool. 

How do you make the Roasted Tomato and Green Bean Salad?

Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette.

While the tomatoes are roasting, steam your green beans and cool, then add them to a bowl. Add your cooled tomato mixture and vinaigrette; toss to coat. Refrigerate until ready to serve. 

This recipe for Roasted Tomato and Green Bean salad was delicious and so easy to make. Serve with Lemon Basil Chicken Cutlets and Classic Potato Salad. 

If you'd like to try other green bean recipes, I'd suggest Lemon Basil Green Beans, Green Beans with Tomato and Garlic and don't forget to try this Grape Tomato Vinaigrette on your tossed salad. ~Enjoy! 

 

Visit the recipe index to search for more recipes by category.

Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette. 

Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette

Roasted Grape Tomato & Green Bean Salad in a Lemon Basil Vinaigrette

Carrie's Experimental Kitchen
Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Salads
Cuisine American
Servings 4

Ingredients
  

For the Salad

  • ½ pound fresh green beans, trimmed and steamed al dente
  • 1 cup red grape tomatoes
  • 1 cup yellow grape tomatoes
  • 1 tablespoon minced garlic
  • ½ leek rinsed well, chopped (white part only)
  • Extra Virgin Olive Oil
  • Prepared Vinaigrette

Lemon Basil Vinaigrette

  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh basil
  • 2 tablespoon Extra Virgin Olive Oil
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon Black pepper

Instructions
 

For the Salad

  • Preheat oven to 400 degrees F. 
  • Combine the tomatoes, garlic and leeks, add mixture to a baking sheet and sprinkle with the oil. Bake at 400 degrees for 10-15 minutes until the tomatoes start to burst. Remove from oven and let cool. 
  • While the tomatoes are roasting, steam your green beans and cool, then add them to a bowl. 
  • Add your cooled tomato mixture and vinaigrette; toss to coat. Refrigerate until ready to serve. 

For the Vinaigrette

  • Whisk all ingredients together until emulsified.

Nutrition

Calories: 104kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 155mgPotassium: 331mgFiber: 3gSugar: 4gVitamin A: 1224IUVitamin C: 21mgCalcium: 40mgIron: 1mg
Keyword green beans, tomatoes
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Reader Interactions

Comments

  1. Amee Livingston says

    June 27, 2012 at 2:27 am

    Mmmmm, Carrie this is gorgeous!! I have green beans and sweet cherry tomatoes in my garden and I can't wait to try this recipe!! I love the lemon vinaigrette, too..yum. Thank you for bringing this delish dish to Fit and Fabulous Fridays!

    Reply
    • Carrie's Experimental Kitchen says

      June 27, 2012 at 10:51 am

      Thank you Amee and I love your Fit and Fabulous Fridays! There are so many healthy alternatives every week. 🙂

      Reply
  2. Carrie's Experimental Kitchen says

    June 18, 2012 at 6:34 pm

    Thank you all so much and yes, my kitchen is starts the demo on Monday. 🙂

    Reply
  3. Free Spirit Eater says

    June 18, 2012 at 4:15 pm

    This salad sounds and looks wonderful! Gotta try that vinaigrette sometime. Thanks for sharing, have a good one!

    Reply
  4. Foodie Stuntman says

    June 18, 2012 at 3:52 pm

    Very resourceful! Are you remodeling your kitchen?

    Reply
  5. Walking on Sunshine... says

    June 18, 2012 at 12:51 pm

    This looks amazing! AND I love the flank steak recipe! Following you here and on Facebook! Thanks for sharing!

    Reply

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