Green Bean-Tomato Salad with Herbs
Recipe from Food & Wine

Salade Nicoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.

Green Bean-Tomato Salad with Herbs
Quentin Bacon

by 6  people

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  • 2   pounds 
    green beans
  • 1 1/2  teaspoons 
    Dijon mustard
  • 2   tablespoons 
    red wine vinegar
  • 1/4  cup 
    plus 1 tablespoon extra-virgin olive oil
    Kosher salt and freshly ground pepper
  • 1   tablespoon 
    chopped tarragon
  • 1   tablespoon 
    snipped chives
  • 1/2  teaspoon 
    chopped thyme leaves
  • 1/2  pound 
    cherry tomatoes, halved
Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve.

The salad can be refrigerated for up to 4 hours.

A Nicoise salad isn't complete without the traditional accompaniments: mixed olives, anchovies, hard-boiled eggs and steamed potatoes tossed with olive oil and fresh herbs.
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