Green Bean and Tomato Salad with Scallion Buttermilk Dressing

A straight-on view of a green bean and tomato salad with scallion dressing on an oval white platter next to a glass of white wine.

Green Bean and Tomato Salad with Scallion Buttermilk Dressing

Course: Salad

Cuisine: American

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: people

Calories: 224kcal

Author: Kris Longwell

This garden-fresh salad is so refreshing and vibrant. Cook the beans in a nice broth (vegetable or chicken) and all of the flavors come together for an incredible flavor profile. The dressing can be made up to 24 to 48 hours in advance.

Print Recipe

Equipment

1 pot for braising
Blender or food processor

Ingredients

For the Scallion-Buttermilk Dressing

½ cup scallions fresh, sliced, white and green parts
½ cup buttermilk
½ cup sour cream
½ cup mayonnaise
2 tablespoon red wine vinegar
1 tablespoon lemon juice fresh
1½ teaspoon garlic powder
1 teaspoon oregano dried
1 teaspoon basil dried
1 teaspoon thyme leaves dried
½ teaspoon Kosher salt
¼ teaspoon black pepper

For the Salad

6 cups vegetable broth or chicken broth/stock, or water
1 lb green beans fresh, trimmed
1 large leek white and pale-green parts only, washed and sliced into 1" pieces
2 cups cherry tomatoes halved
2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 large heirloom tomatoes sliced
Salt and pepper
½ cup mint leaves fresh, chopped
¼ cup chopped fresh scallions

Instructions

Make the Dressing

Place the scallions (½ cup) in a blender or food processor. Pulse several times. Remove the lid and push the scallions down the sides of the blender/bowl. Do this a couple more times (the scallions won't purée, but they should be somewhat finely chopped).
½ cup scallions
Add the remaining ingredients and purée until well blended. Transfer to a jar with a lid and chill for at least 1 hour.
½ cup buttermilk, ½ cup sour cream, ½ cup mayonnaise, 2 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1½ teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon thyme leaves, ½ teaspoon Kosher salt, ¼ teaspoon black pepper

Prepare the Salad

In a large pot, bring the broth (or water) to a boil. Carefully add the beans and simmer until desired consistency is reached (4 minutes for crisp, 8 to 10 minutes for tender). Add the leeks to the simmering water during the last 3 minutes of cooking. Meanwhile, add water and ice to a large bowl that will hold the cooked vegetables.
6 cups vegetable broth, 1 lb green beans, 1 large leek
Using a slotted spoon, transfer the beans to the ice water.
Drain the vegetables into a colander in the sink. Place the vegetables on paper towels and pat them dry.
Place the cooked beans and leeks into a large bowl and add the halved cherry tomatoes. Toss with the olive oil and season with a healthy pinch of salt and pepper.
2 cups cherry tomatoes, 2 tablespoon extra-virgin olive oil, Kosher salt and freshly ground black pepper
Arrange the sliced heirlooms on a platter and sprinkle salt and pepper all over them. Pile the green bean/tomato/leek mixture on top of the tomatoes. Drizzle some of the dressing over the top of the salad (about ½ to 1 cup).
2 large heirloom tomatoes, Salt and pepper
Garnish with mint and scallions and extra dressing on the side. Serve at once.
½ cup mint leaves, ¼ cup chopped fresh scallions

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The dressing can be made up to 48 hours in advance. It's actually even better if it has at least overnight to chill. Let it sit out for about 30 minutes before serving so it won't be too thick.

You can save the braising liquid for future use. It's great for making risotto.

The vegetables can be prepared several hours in advance. Keep covered and chilled in the fridge until ready to assemble. k

Leftovers will keep for about 1 day. The dressing will keep in the fridge for 1 week. We don't recommend freezing.

Nutrition