Roasted Grape Tomato and Green Bean Salad tossed with red and green tomatoes, leeks and garlic in a light Lemon Basil Vinaigrette.
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.
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!
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?
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!
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Roasted Grape Tomato & Green Bean Salad in a Lemon Basil Vinaigrette
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.
Walking on Sunshine... says
This looks amazing! AND I love the flank steak recipe! Following you here and on Facebook! Thanks for sharing!
Foodie Stuntman says
Very resourceful! Are you remodeling your kitchen?
Free Spirit Eater says
This salad sounds and looks wonderful! Gotta try that vinaigrette sometime. Thanks for sharing, have a good one!
Carrie's Experimental Kitchen says
Thank you all so much and yes, my kitchen is starts the demo on Monday. 🙂
Amee Livingston says
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!
Carrie's Experimental Kitchen says
Thank you Amee and I love your Fit and Fabulous Fridays! There are so many healthy alternatives every week. 🙂