Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

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  • 1/2 cup pitted Kalamata olives or other brine-cured black olives
  • 2 shallots, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon anchovy paste
  • 2 1/2 teaspoons grated lemon peel
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
  • 1 pint grape tomatoes, left whole, or cherry tomatoes, halved

Recipe Preparation

  • Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.

  • Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. DO AHEAD Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.

  • Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

Reviews Section

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Recipe Summary

  • 12 ounces haricots verts
  • 2 tablespoons toasted walnut oil
  • 1 ½ tablespoons fresh lemon juice
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon water
  • 2 teaspoons minced fresh garlic
  • 1 ½ teaspoons Dijon mustard
  • 2 teaspoons honey
  • ½ teaspoon kosher salt, divided
  • 1 (15 1/2-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 2 cups grape tomatoes, halved
  • ¼ cup chopped walnuts, toasted
  • 2 tablespoons shaved Parmigiano-Reggiano cheese
  • 1 ounce sliced pitted kalamata olives
  • 2 (8-ounce) tuna steaks (about 1 1/2 inches thick)
  • ⅛ teaspoon black pepper
  • Cooking spray

Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and rinse with cold water drain well.

Combine oil, next 6 ingredients, and 1/4 teaspoon salt in a bowl stir with a whisk. Stir in beans, chickpeas, and tomatoes toss. Sprinkle with walnuts, cheese, and olives.

Sprinkle tuna with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna to pan cook 3 minutes on each side or until desired degree of doneness. Divide bean mixture evenly among 4 plates top with sliced tuna.

Mediterranean Lentil Salad

This Mediterranean Lentil Salad is a hearty salad that’s perfect for lunch, a side dish or even a vegetarian main dish. Full of cucumbers, tomatoes, olives, feta and protein packed lentils. You’ll absolutely love the flavors and textures in this healthy salad!

It’s still January and guess what? I’ve got another salad recipe. Let the cliche January recipes continue! Just like the Winter Quinoa Kale Salad I shared last week, this Mediterranean Lentil Salad doesn’t have any lettuce in it. I don’t have a problem with lettuce, except when it’s tainted with E. coli, but I do think there are far more interesting ingredients to use.

One of my favorite ingredients to add to a salad is lentils. These little protein and iron packed pulses can turn a side salad into a main dish and one that will leave you with a satisfied feeling in your stomach instead of an empty pit.

I used green lentils for this salad. I love how nicely they hold up if you don’t plant to eat the entire salad the day it’s made. You can also cook the lentils a day or two ahead of time to save some time. It’s a great salad to make if you do meal prep and need something to bring for lunches or to have for dinner during the week.

Along with the lentils, you’ll also find all of my favorite Mediterranean ingredients. Cucumbers, tomatoes, red onion, parsley, kalamata olives and feta. The salad is tossed together in a red wine vinaigrette that’s lightly sweetened with honey. The sweetness in the dressing rounds out all the earthy, salty, briny flavors and gives you the perfect bite of Mediterranean flavors.

If you’re looking to make this Mediterranean Lentil Salad vegan, all you need to do is omit the feta cheese and substitute the honey for sugar or agave. It’s a great salad to make if you’re craving fresh flavors in the middle of winter like I am!

Green Bean and Grape Tomato Salad with Kalamata Vinaigrette - Recipes

Salmon Nicoise Salad with Kalamata Vinaigrette

¼ cup pitted and minced Kalamata olives
1 cup House Dressing (aka Greek Dressing)
¾ lb. baby red potatoes (each about 1-1/2 inches in diameter), cut into quarters
Kosher salt and freshly ground black pepper
½ lb. green beans, trimmed and cut into 1-1/2-inch lengths
½ lb. cherry or grape tomatoes (preferably mixed colors), halved
½ small red onion, thinly sliced
½ medium seedless cucumber (usually plastic-wrapped about 1 lb), halved and slice about 1/4 inch thick
2 cups baby arugula
Freshly ground black pepper
1 ½ lb. Cedar-Planked Salmon , in 4 serving size pieces

1. Combine the Greek Dressing with the Kalamata olives.

2. Put the potatoes in a 4-quart saucepan, cover with 2 quarts water, add 1 Tbs. salt, and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just tender when poked with a skewer, about 5 minutes. Using a slotted spoon, transfer the potatoes to a large bowl (save the cooking liquid).

3. Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature.

4. Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry.

5. When the potatoes have cooled, add the green beans, tomatoes, onion, cucumber, and 2-3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with a bit more dressing, to taste, serve and enjoy!


This star of this Green Bean Salad is the green beans so it is important to start with the very best fresh green beans.

Look for green beans that are:

  • brightly colored without brown spots, blemishes, or discoloration.
  • are firm and not saggy, and will give a good snap when broken. (I do not recommend breaking a bunch of beans in the store. ) Avoid beans that are too stiff.
  • on the thinner side. Avoid the largest beans because this means they have matured on the vine and are likely tough.
  • A note about harvesting beans. Farmers swear by early morning “dew pickings.” Vegetables, including green beans, picked in the morning usually are sweeter, crisper and juicier than those picked at other times are. The green beans replenish the moisture lost during the day. Because they have more moisture they also tend to keep longer during refrigeration. If you have your own garden, you can test this theory.

Ultimate Mindful Poutine

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Grilled Chicken, Quinoa & Kale Salada

Baby kale, quinoa, grilled chicken breast, carrot, red onion & white balsamic vinaigrette served with crisp pita

Orange, Roasted Beet & Arugula Salada

Roasted beets, orange slices, arugula, toasted pecans, feta cheese tossed with blueberry pomegranate ginger mint vinaigrette

Apple, Parmesan & Arugula Salada

Baby arugula, apple, toasted pecan and parmesan cheese tossed with a maple lemon vinaigrette and served with toasted naan

Korean Steak Caesar Salada

Grilled steak over romaine lettuce, grape tomatoes, roasted mushrooms, parmesan cheese & gochujang Caesar dressing

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Roasted Chicken Quinoa Salada

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Ellie Krieger’s Chicken, Snap Pea & Strawberry Salada

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White Bean Salad with Green Beans and Tomatoes

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

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Watch the video: EUKOLA 72 Σαλάτα με λάχανο και σουσάμι


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