Tomato & bean salad

IMG_1433[1]Season: Summer/AutumnType: Salads

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: green beans, basil, cherry tomatoes, mint, spring onions

Recipe source: Adapted from a recipe by the Stephanie Alexander

Kitchen Garden Foundation


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • mezzaluna
  • large saucepan
  • scales
  • colander
  • bowls – 1 small, 1 medium
  • tongs
  • whisk
  • serving plates
  • large teaspoon

  • 1 kg green beans
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp white-wine vinegar
  • 1 tsp Dijion mustard
  • 1 tsp sugar
  • 30 cherry tomatoes
  • 14 spring onions
  • 1 small handful basil
  • 1 small handful mint
  • sea salt
  • freshly ground black pepper
What to do

  • Set out your ingredients.

Prepare the vegetables

  • Cut the tops and tails off the beans.
  • Cut the tomatoes into quarters. Add to the large bowl.
  • Remove the papery outer skin from the spring onions. Chop off the roots near the base and thinly slice the onions. Add to the large bowl.
  • Remove the leaves from the stalks of the mint and finely chop the mint.
  • Remove the leaves from the stalks of the basil and tear the leaves (a knife bruises the leaves, tearing does not).

Cook the beans

  • Bring a in a large saucepan of water to the boil. Add the beans and cook until tender but still crisp, about 3 minutes.
  • Drain in a colander and run under cold water to stop the beans cooking. Add to the large bowl.

Prepare the dressing and serve

  • Whisk the oil with the vinegar, sugar and mustard. Season with salt and pepper.
  • Toss the beans with the dressing, onions and herbs in the large bowl, then serve.


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