This post may contain affiliate links. Please see disclosure form more information.

Easy Green Bean and Tomato Salad with Mozzarella is an easy cold salad and a delicious side dish for hot summer days. Perfect for potlucks and cookouts!

bowl of green bean and tomato salad with mozzarella balls.

Easy Green Bean and Tomato Salad Recipe

This easy green bean salad is a delicious way to use up fresh green beans from your garden. Sadly, I had to make mine with beans from the store as a certain little dog ate the ones from our garden — not fun!

This easy salad recipe has been a family favorite for a long time. Unlike my grandma’s 3 bean salad, it uses fresh produce instead of canned beans. So, you do have to boil the beans first. But, with only 4 ingredients, this summer side salad comes together quickly and easily.

I add fresh mozzarella cheese to this fresh bean salad. It’s another layer of flavor and texture that goes well with the crisp green beans and juicy tomatoes. Some folks call this delicious salad a Caprese salad or Italian green bean salad. If you’re having a cookout, it pairs well with Italian Dressing Chicken, steak and Smash Burgers!

green beans, cherry tomatoes, mozzarella pearls, Italian dressing.


There are only 4 simple ingredients in this green bean cherry tomato salad. Full amounts are in the printable recipe card below.

  • Fresh green beans — string beans, haricots verts
  • Tomatoes — Use any type of tomato. I prefer sweet cherry tomatoes and grape tomatoes, but you can slice Roma tomatoes and larger tomatoes into wedges or rounds, as well.
  • Fresh mozzarella cheese — Look for the smaller pearls if you can, but you can use the larger balls and slice them up. Feta cheese is a great substitute,
  • Italian salad dressing — We have always used Italian dressing to make this salad as easy as possible. You can use a homemade olive oil vinaigrette if you prefer.
  • Optional — fresh basil leaves, Italian seasoning or salt and pepper, to taste

How to Make Green Bean Tomato Salad

First, rinse the beans, and trim the ends off of the beans. If they are very long, you can cut them in half. Cook the beans in a large pot of boiling water until crisp tender. Then, place in a large bowl of ice water to stop the cooking process.

blanche fresh green beans on stove.

Slice the cherry tomatoes in half. Then, place the beans, tomatoes and mozzarella in a large mixing bowl. Pour in the salad dressing, and toss to coat.

toss beans, tomatoes and mozzarella cheese in mixing bowl.

While you can eat the salad right away, it’s best to place it in the fridge for an hour or two so the flavors can blend. Taste to see if salt and pepper are needed before serving.

green bean salad with tomatoes and mozzarella on table.


Store this tomato green bean salad in an airtight container for 3-4 days. The beans and tomatoes get softer and a little soggier the longer they sit. This salad does not freeze well.

Recipe Tip

If you like crisp, crunchy green beans, cook them for 2-3 minutes.

If you prefer more tender green beans, cook for 4-5 minutes.

More Side Salad Recipes

Try my Creamy Cucumber Salad or this easy Cucumber Tomato Salad or Tortellini Pasta Salad with Pesto next. Or, look for more easy salad recipes your family will love!

green bean salad on fork.
5 from 1 vote

Green Bean and Tomato Salad

By: Dee
Easy Green Bean and Tomato Salad with Mozzarella is an easy cold salad and a delicious side dish for hot summer days. Perfect for potlucks and cookouts!
Prep Time: 15 minutes
Cook Time: 4 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour 19 minutes
Servings: 8


  • 1 pound fresh green beans rinsed and trimmed
  • 12 ounces cherry tomatoes sliced in half
  • 1 cup mozzarella pearls
  • ½ cup Italian Dressing
Save this recipe!
Enter your email and get this recipe sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Blanche the beans in salted boiling water for 3-4 minutes or until crisp tender
  • Drain beans into a colander, and place in bowl of ice water until cool
  • Drain, pat dry, and add to a large bowl
  • Add the tomatoes, mozzarella and salad dressing, and toss to coat
  • Cover and refrigerate for 1 hour or until ready to serve



For crisper beans, boil for 2-3 minutes.
For more tender beans, boil for 4-5 minutes.
You can sub Feta cheese, add salt and pepper, to taste, and add chopped fresh basil.


Calories: 92kcal, Carbohydrates: 7g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 163mg, Potassium: 225mg, Fiber: 2g, Sugar: 4g, Vitamin A: 604IU, Vitamin C: 17mg, Calcium: 72mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
Like this? Leave a comment below!

For more easy recipes, sign up for the weekly newsletter, and follow me on social media.

ebook cover.
Download my free eBook!
Fill out the download form to get this collection of easy dessert dips. You'll also receive free recipes each week!
Please enable JavaScript in your browser to complete this form.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Candice says:

    Another awesome salad! Nice and cool for this hot summer we are having! Tomatoes were from our own garden too!5 stars

    1. Dee says:

      Thanks, Candice! So glad you liked the salad.