Green Bean Caprese Salad

Green Bean Caprese Salad

Never before in our gardening experience have tomatoes and green beans been ready to eat before the 4th of July.  It’s been HOT, HOT, HOT and it’s caused some of our veggies to GROW, GROW, GROW.  Notice I said SOME.  The ever abundant zucchini has been slow growing in comparison.  So odd.  Always something new with a garden.

here’s a quick garden update:  I took a quick trip to FL to visit my sister and while gone a few of our grands….these little cuties, came with their mama to pick some veggies and I guess the zucchini had a growth spurt after all!

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Before leaving I made this salad.  The recipe had been marinating in my head for days.  Since the basil was (and still is) abundant, and I picked some beautiful yellow and green beans, plus ripe tomatoes, Green Bean Caprese Salad was on the menu.

Green Bean Caprese Salad

It got raves from the peanut gallery and is a new favorite! Here’s the recipe.  Keep scrolling for the printed version and exact quantities.

Trim up and clean your green beans.  bring a pot of salted water to boil and blanch the beans for 6 – 7 minutes.  Remove from the boiling bath and place in an ice water bath immediately for 2 minutes.

Green Bean Caprese Salad

Let drain for at least 15 minutes.  Place in a large bowl and set aside.

Green Bean Caprese Salad

Make the marinade and chop tomatoes into wedges.  In a large bowl, gently toss beans and tomatoes with marinade.  Let sit in fridge for 10 minutes.

Halve the mozzarella balls and chiffonade (aka shred) the basil.  Toss everything together and top with a little extra basil. Serve right away or make ahead and refrigerate.

Green Bean Caprese Salad

What are you making with your fresh green beans?


1 pound fresh green beans or a combination of green and yellow beans, washed and trimmed

1 cup chopped fresh tomatoes wedges

12 small mozzarella balls, halved

1/2 cup thinly sliced fresh basil


1 tablespoon fresh lemon juice

3 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 medium garlic clove, minced

salt and pepper


Bring a 4 quart stock pot to boil with a tablespoon of sea salt.  Blanch the trimmed green beans in the boiling water bath for 6-7 minutes.

While the green beans are blanching, make the marinade. Pulse all ingredients in a small jar with your immersion blender, or shake well in a small jar.

Drain and place green beans in an ice water bath to cool for 2 minutes.  Let drain for 15 minutes.

In a large bowl, gently toss beans and tomatoes with marinade.  Let sit in fridge for 10 minutes.

Add the mozzarella balls and fresh basil.  Toss to combine and serve.

Print Recipe