Perfect for Picnic or Potluck

With all sorts of produce in abundance this time of year, shake things up a bit with a combination twist and make Green Beans with Cherry Tomatoes and Niçoise Olives. It’s not only eye-catching in color, it makes a great accompaniment for steak, pork, chicken or fish.


Niçoise olives are a small French variety of black olive with a rich, briny flavor. If you can’t find them, use Kalamata or other cured black pitted olives instead. As a substitute for cherry tomatoes, use grape tomatoes.

Because you can serve this at room temperature, it’s a great addition to a picnic or potluck—but you may want to double or even triple the recipe in that case.


Green Beans with Cherry Tomatoes and Niçoise Olives

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 3/4 lb. green beans, trimmed
  • 1 cup halved cherry (or grape) tomatoes
  • 1-1/2 Tbs. extra-virgin olive oil
  • 1 Tbs. red wine vinegar
  • 1 Tbs. minced shallots
  • 1/2 cup pitted, chopped Niçoise olives
  • 1/2 tsp. finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper


  1. Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water.
  2. In a large bowl, combine the beans with the cherry tomatoes.
  3. In a small bowl, whisk the olive oil, vinegar, and shallots.
  4. Stir in the olives, thyme, and salt and pepper to taste.
  5. Toss the vegetables with the vinaigrette, adjust the seasonings, and serve.

Recipe adapted from Maria Helm Sinskey from Fine Cooking

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