Recipe – Tomato, Bean and Mozzarella Salad
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.