This Green Bean Salad with bacon is the ultimate summertime side dish! It's made with fresh beans, then topped with crispy bacon, roasted tomatoes and a little parmesan cheese for good measure.
I don't know about you, but I am so ready for all the summer produce, including green beans so I can quickly whip up this easy bacon green bean salad.
It's a very simple recipe that will absolutely please a crowd. I made it for my family back in 2019 and they loved it, so I know you will too!
- Uses green beans as the main ingredient -- a great way to use up beans from your garden
- Pairs perfectly with warm bacon and roasted tomatoes, and melted parmesan cheese
- Can easily be made vegetarian by omitting the bacon and using mushrooms, sweet potatoes or red onion (or all three!) instead
Green beans: Be sure to use fresh green beans instead of canned or frozen, and snip the ends off of them first. Time-saving tip: buy pre-trimmed green beans!
Bacon: I love using bacon or prosciutto because you'll reserve the bacon grease for the beans, which helps add flavor. But, if you're looking for a substitution, try subbing red onion, mushrooms or even my tempeh bacon instead.
Garlic: No substitution -- garlic is a must!
Tomatoes: Preferably grape or cherry, and sliced in half so they cook more quickly.
Parmesan cheese: Can sub feta if you prefer.
Step 1: Broil the green beans. Heat your oven to BROIL, then place the green beans onto a large baking sheet, drizzle them with olive oil and use your hands to completely coat them. Broil the beans for 15-20 minutes until they can easily be pierced with a fork.
Step 2: Cook the bacon. Meanwhile, chop the bacon then cook it in a large skillet for 3-5 minutes.
Step 3: Add the tomatoes. Use a slotted spoon to remove the bacon, then reduce the heat to low, add the tomatoes and garlic and cook them for 2-3 minutes until the tomatoes are soft. Next, remove the skillet from the heat and add the bacon back in.
Step 4: Combine. Once the beans are cooked, pour the bacon/tomato/garlic mixture and any remaining oil over top. Sprinkle with parmesan cheese and serve immediately!
Expert tips and FAQs
-This salad can be served warm or chilled; I prefer it warm, but if you're making it for a crowd you can refrigerate it and take it out of the fridge 1 hour before serving.
-To make this vegetarian: use shiitake mushrooms or sliced red onion instead of the bacon.
-You can use frozen green beans if you're in a pinch, just make sure they're thawed before broiling them. I would NOT recommend canned green beans.
Can I grill the green beans instead?
Yep! If it's a hot summer day and you don't want to turn on your oven/broiler, simply heat your grill to 425° and place the beans on a veggie grate and toss every few minutes until they're slightly charred.
How long will this last?
This bacon green bean salad will last for up to 3 days in the refrigerator as long as it's stored in a sealed container.
More easy side dish recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Tomato Bacon Green Bean Salad
- 32 oz. green beans fresh, ends trimmed
- 3 tablespoon olive oil divided
- 3 slices bacon chopped
- 2 garlic cloves minced
- 1 1/4 cup grape tomatoes sliced
- 3 tablespoon parmesan cheese shaved or grated
- salt and pepper to taste
- Preheat oven to broil, then place beans on a large baking sheet and drizzle them with 2 tablespoon olive oil. Broil beans for 15-20 minutes, or until they can easily be pierced with a fork.
- Meanwhile, cook the bacon in a large skillet over medium heat for 3-5 minutes. Use a slotted spoon to remove bacon. Reduce the heat to medium-low, then add the remaining olive oil, garlic and tomatoes to the skillet and cook until the tomatoes are soft, approximately 2-3 minutes. Add bacon back into the skillet, then remove it from the heat.
- Once the green beans are cooked, transfer them to a platter or large bowl and pour tomato-bacon mixture and the oil/juices over top of the green beans. Sprinkle with cheese and enjoy!
UPDATE NOTE: This post was originally published in July 2018. It was updated with new text and photos in May 2021.