Tomatoes and Green Beans à la Française

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 ripe tomatoes
  • 1 recipe Chilled Green Beans
  • ½ cup finely chopped red or Bermuda onion
  • Salt and freshly ground black pepper
  • ¼ cup wine vinegar
  • ¾ cup olive or vegetable oil
  • ½ cup finely chopped parsley


    1. Wash and dry the tomatoes, leaving the skin intact. Trim away and discard the stem end of each tomato and a thin slice from the base of each. Slice the tomatoes.

    2. Arrange the tomatoes and green beans in separate serving dishes.

    3. Sprinkle the tomatoes and beans with the onions and salt and pepper to taste. Pour half of the vinegar and oil over the tomatoes, and half over the beans. Sprinkle with chopped parsley and serve.