Green Bean & Wild Wonders® Tomato Salad with Crispy Shallots


4 to 6Green Bean & Wild Wonders® Tomato Salad with Crispy ShallotsServes 4 to 6

Prep Mins

1010 Mins 30 Mins 40 Mins

Total Mins



  • 1 lb. green beans, ends trimmed
  • 1 pint Wild Wonders® Tomatoes, halved
  • 4 shallots, thinly sliced
  • 1 cup neutral oil, more or less as needed
  • 2 Tbsp. aged sherry vinegar
  • Kosher salt and freshly-ground black pepper, to taste
  • 2 Tbsp. chives, chopped
  • Handful of fresh mint leaves
  • Flaky sea salt, for garnish


  • Prepare an ice bath large enough to hold the green beans. Drop beans into a saucepan with salted boiling water. Cook until crisp-tender, about 2 to 3 minutes. Transfer to the ice bath and allow to cool. Strain and set aside.
  • In a small saucepan, heat oil over medium-low heat. Add the shallots and fry until golden brown, about 15 minutes.
  • Using a fine mesh strainer, strain the shallots from the oil. Sprinkle the shallots with a pinch of Kosher salt and black pepper, then reserve oil and shallots separately.
  • In a salad bowl, add vinegar, ¼ cup reserved shallot oil and ¼ tsp. Kosher salt, and whisk. Add green beans and tomatoes, and toss well. Top with reserved crispy shallots.
  • Sprinkle with mint and chives, and finish with flaky sea salt.

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