Heirloom Tomato, Basil and Haricots Verts Salad Recipe

Heirloom Tomatoes, Basil and Haricots Verts Salad Recipe

Heirloom Tomatoes

Heirloom tomatoes

Mmm…. Expensive, that they are! But one juicy bite of these magnificent and whimsically-shaped and -colored gems will explain why.

An Glorious Occasional Treat!

Splurge on gorgeous heirloom tomatoes: slice ’em, drizzle ’em with some great olive oil, sprinkle ’em with delicious sea salt, and you’re good to go. They are very low maintenance. And as treats go, they are all the way up there with chocolate and ice cream!

Bottled Roasted Peppers

Roasted Red Peppers

with these wonderful heirloom tomatoes, salad with so much delicious stuff going on, I have no quarrel with a good quality bottled roasted peppers.

Haricots verts are slender and firm versions of string beans. They are a little more expensive but well worth it!  And if you have trouble finding them fresh, look for them in the freezer section of your supermarket. I’m sorry to say, regular string beans dont hold a candle to them. I hope you make my Beef Haricots Verts Tajine, and enjoy the difference!

If you decide to make a larger dish with these heirloom tomatoes, added artichoke hearts and nicoise olives will be wonderful too.

Heirloom Tomatoes, Basil and Haricots Verts Salad Recipe

You will love it! On summer nights, you will find it a wonderful natural choice. Play with the ingredients and take the beautiful heirloom tomatoes places: Throw in a handful of niçoise olives. Make it a larger dish and sprinkle some goat cheese or parmesan over it. You can even get closer to a main course by throwing in a nice handful of canned white beans or chickpeas.
just be sure to add the delicate green leaves just before serving, so as not to give them any time to wilt.


  • 1 pound haricots verts, fresh or frozen
  • 4-5 medium heirloom tomatoes, cut in wedges
  • 1/2 cup basil leaves, packed, cut in ribbons
  • 4-5 bottled roasted red peppers, cut into strips
  • 1/3 cup very good olive oil
  • 1/4 cup wine vinegar, or less to taste
  • Ground pepper and grey salt to taste (settle for plain sea salt)


Bring water to boil in a pot and add the haricots verts. Cook 3-4 minutes. Drain and rinse under cold water. Mix all ingredients in a salad platter. Serve alone or on a bed of watercress or arugula.

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