Recipe – Tomato, Bean and Mozzarella Salad

August 27, 2008 at 10:37 am 8 comments

It became incredibly apparent to me last night as I was walking the dog … the stiff breeze raising goose bumps along my arms and a sun hanging ominously low at 8 p.m. Summer is coming to an end.

I take a little joy in knowing that fall (my favorite time of year) is just around the corner, but am admittedly a little sad to know that warm days lounging in polo shirts (and the best tasting tomatoes of the year!) are almost behind us here in Michigan.

To celebrate the ending of summer, I plan on grilling and whipping up as many cool refreshing salads as I can before the daily temperature continuously drops into the 70s and 60s. One such salad is Vita’s concoction. We eat it almost twice a week. It’s that good, and that easy.

Recipe – Tomato, Green Bean and Mozzarella Salad


  • 15 cherry tomatoes, halved
  • 1 and a half cups of fresh green beans
  • 1 tablespoon chopped basil (or use 3/4 tablespoon Gourmet Garden Basil because it works great in applications like this and is a wonderful substitute if you don’t have fresh)
  • 10 halved fresh Mozzarella balls
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil (only use if you opt for fresh basil instead of tubed)

1. Clean and snap ends from green beans. If need be, halve the beans with a pairing knife if they’re particularly long.
2. Salt and boil a large pot of water. Toss in your beans and simmer at a light rolling boil for approximately 4 to 5 minutes.
3. Immediately drain beans in a colander and transfer your beans to an ice bath to stop the cooking process (this keeps your beens crunchy in the salad, and cools them off, which is refreshing!).
4. Place your beans in a large serving bowl.

5. Add tomatoes, mozzarella, salt, pepper and basil to the beans and toss lightly in olive oil.

There you have it. Couldn’t be easier or more delicious. The cherry tomatoes ooze their delicious flavor over the beans in the tossing process and mingles ever so nicely with the flavors of the mozzarella and the cool green beans. It really is one of my favorite dishes that Vita has ever made me. We always make plentiful amounts, because it’s nice, light and healthy. Hopefully, you’ll give it a shot and enjoy some of summer’s parting shots of flavor.


Entry filed under: Our Recipes. Tags: , , , , , , .

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8 Comments Add your own

  • 1. chocolateshavings  |  August 27, 2008 at 4:29 pm

    That sounds like a delicious and simple salad!

  • 2. Vita Randazzo-Eizans  |  August 27, 2008 at 5:41 pm

    I actually opt to drizzle a bit of olive oil regardless of whether I’m using fresh or pre-prepared basil…it just helps mix everything in much more nicely. Nothing wrong with a little extra virgin olive oil!

  • 3. jen of a2eatwrite  |  August 27, 2008 at 5:45 pm

    We make a salad here that’s very similar, but has canellini beans and red onion in it as well. It was something I ate at the neighborhood restaurant where my parents live in NYC. Beans, tomatoes and fresh mozzarella are a great combination!

  • […] 28, 2008 As I mentioned yesterday, I’m pining for end of summer and all her bombs of flavor. So, as I wrote yesterday’s […]

  • 5. Daniel Eizans  |  August 28, 2008 at 10:43 am

    Jen: I bet that would be a fantastic addition. I never thought about using canellini beans and I’ve actually tossed red onion in when I’ve made this on my own. I like the additional tartness.

    Chocolateshavings: Thanks so much for dropping by. If you have a blog, please post it in the comments, would love to see if you’re the Canadian blog I like to check out at times :).

  • […] served ours with our Tomato, Bean and Mozzarella Salad. Very light, incredibly quick and absolutely delicious after a long day of work. Also, I highly […]

  • 7. palmariello  |  September 10, 2008 at 5:38 am

    the colors of Italy

  • […] That’s it. It’s incredibly simple, really delicious and very quick. The garlic adds a scampi like flavor, while the dill gives real depth to the rest of the fish. We served our salmon with our Green Been, Mozzarella and Tomato Salad (Recipe here). […]


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