arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

Green Beans with Pickled Tomato Vinaigrette

This dish can be served warm or cool the green beans in the tomato vinaigrette and serve as a cool salad. 

Print this page


1 lb green beans
1 qt tomatoes
2 T vinegar (either white wine, red wine or apple cider)
1/4 C olive oil
4 oz ricotta
1/2 C sunflower seeds


  1. Clean the green beans, wash and allow to dry
  2. Halve the tomatoes and set aside
  3. In a blender combine 1 C of the tomatoes, the vinegar, and the olive oil with a big pinch of salt and blend until smooth
  4. Toast the sunflower seeds
  5. Just before serving heat a frying pan until smoking hot
  6. Add a glug of oil and sear the green beans until they are tender and have dark blisters
  7. Immediately toss the beans with the blended tomato dressing and reserved tomatoes and a big pinch of salt
  8. Transfer to a platter
  9. Dot with the ricotta 
  10. Scatter the toasted sunflower seeds over the whole thing and serve