Green bean, olive and pine nut salad

Green bean, olive and pine nut salad
  • Serves icon Serves 4
  • Time icon Ready in 10 minutes

Green bean, olive and pine nut salad is a lovely fresh small starter, or antipasti. No Italian could possibly begin a meal without antipasti – deliciously delicate and tempting bites to whet the appetite.


  • 50g pitted black olives
  • 2 sunblush tomatoes in oil, drained
  • 25g Grana Padano, coarsely grated
  • 1 tbsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 300g fine green beans, halved
  • 50g pine nut


  1. Put the olives and tomatoes on a board and finely chop. Tip into a bowl, and stir in the grated Grana Padano, oil and vinegar.
  2. Cook the beans in a pan of salted boiling water for 3-4 minutes, until tender. Drain, cool, then add to the bowl.
  3. Toast the pine nuts in a small frying pan until golden. Add to the bean salad and toss together. Serve in bowls

delicious. tips

  1. This recipe uses Grana Padano cheese which is a hard Italian cheese, similar to Parmesan. It’s non-vegetarian. To make this dish veggie, use a veggie cheese.


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