Haricots Verts and Tomato Salad with Dill

This is a super easy and quick side dish! It requires (practically) no cooking and can be served hot or cold.


  • 2 lbs haricots verts, trimmed
  • 8 oz cherry tomatoes, halved
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 2 tbsp red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • fresh dill, chopped


Bring a large pot of salted water to a boil and fill a large mixing bowl with ice water. Blanch the haricots verts for 3-4 minutes, just until tender. Use a spider spoon to pull them from the water and place in the ice bath immediately, then drain.

In a bowl, whisk together all dressing ingredients: olive oil, lemon juice, vinegar, garlic powder, oregano, salt, and pepper. In a large serving dish, layer the haricots verts and pour dressing over top. Then add the tomatoes and sprinkle the dill over the top. Can be served warm or cold.

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