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!
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.
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.
Let drain for at least 15 minutes. Place in a large bowl and set aside.
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.
What are you making with your fresh green beans?
Amy
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
marinade
1 tablespoon fresh lemon juice
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 medium garlic clove, minced
salt and pepper
Directions:
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.
10 Comments on “Green Bean Caprese Salad”
What a coincidence (or just that time of year for beans!) We just received a load of beans the other day from a generous gardener. I may now make a double batch of your recipe!
Lucky you to have received such a gift! Enjoy
Such a beautiful crisp summer salad, and adorable grandchildren!:)
I’m hoping to find time to pickle some beans.
Thanks Janet! Pickled green beans are my fave!!
I really like this fresh summer salad. A welcome change up.
Awesome Jack!
cant wait to try this!!! Sounds so yummy!
Also, a bit off topic, but I’ve been meaning to ask you Amy about which protein powder you use for smoothies. If you have any recommendations I would appreciate it!!! Thank you!
Hi Lauren! For protein powder – I’ve tried and like the Thorne vegan vanilla and the isogenix vanilla.
your recipes keep inspiring me to eat healthy even when I am busy….thank you & your peanut gallery ~
Such good news – thanks Denise! Miss seeing you