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. 

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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