Haricots Verts Zucchini Tomatoes Salad with Tapenade
Elevate your salad game with this vibrant Haricots Verts Zucchini Tomatoes Salad with Tapenade, a Mediterranean-inspired dish bursting with fresh, seasonal vegetables and bold flavors. Tender-crisp haricots verts pair beautifully with delicate zucchini ribbons and juicy cherry tomatoes, all brought together by a briny, garlicky tapenade dressing made from black olives, capers, and parsley. Quick and easy to prepare, this salad is a perfect balance of crunch and tang, enhanced by a zesty lemon juice finish. Serve it as a refreshing appetizer, a light main course, or a colorful side dish at your next gathering. Perfect for summer dining, this elegant and nutritious recipe is sure to impress!
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Recipe Information
Ingredients
- 250 grams Haricots verts (green beans)
- 1 medium-sized Zucchini
- 200 grams Cherry tomatoes
- 100 grams Black olives (pitted)
- 2 tablespoons Capers
- 1 clove Garlic
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Trim the ends of the haricots verts and blanch them in boiling, salted water for 2-3 minutes until tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Pat dry and set aside.
Slice the zucchini into thin ribbons using a vegetable peeler or mandoline. Set aside.
Halve the cherry tomatoes and place them in a large mixing bowl along with the haricots verts and zucchini ribbons.
To make the tapenade dressing, finely chop the black olives, capers, and garlic, or pulse them together in a food processor until slightly chunky. Add olive oil, lemon juice, parsley, salt, and black pepper, and blend until combined.
Drizzle the tapenade dressing over the vegetables in the mixing bowl. Toss gently to coat everything evenly.
Transfer the salad to a serving dish and garnish with additional parsley if desired. Serve immediately or chill for up to 1 hour before serving for enhanced flavors.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
