Recipe: Green Bean Caprese Salad

A fresh, delicious green bean salad that can be served hot or cold.

Fresh summer vegetables and herbs are arriving on a weekly basis from my CSA farm share. Boy, is this my favorite time of year when delicious, local produce is available!

It’s so much fun to cook up some of my summer favorites, but I also like to mix things up and try something new. That’s how this week’s recipe was created. It’s a mash-up of some of my favorite recipes for Green Beans, Caprese Salad, and Creamy Balsamic Dressing. And what’s the creation? A fresh, delicious Green Bean Caprese Salad that can be served hot or cold.

Green Bean Caprese Salad is a fantastic hot or cold salad made with green beans, tomatoes, fresh mozzarella, basil, and a creamy balsamic vinaigrette!

Honestly, I can’t imagine more of my favorite foods in one dish—green beans, cherry tomatoes, fresh mozzarella, and basil … all topped off with my yummy Creamy Balsamic Vinaigrette. Absolute perfection on a plate!

Green Bean Caprese Salad is a fantastic hot or cold salad made with green beans, tomatoes, fresh mozzarella, basil, and a creamy balsamic vinaigrette!

So definitely give this recipe a try. I promise you, you’ll want to make it again and again. It’s just that good!

Cheers!

Bruce

Green Bean Caprese Salad is a fantastic hot or cold salad made with green beans, tomatoes, fresh mozzarella, basil, and a creamy balsamic vinaigrette!

 

Green Bean Caprese Salad
Author: 
Recipe type: Salads & Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients:
  • 1 pound green beans, trimmed and rinsed
  • 1+ cup cherry tomatoes, sliced in half
  • 6-8 ounces fresh mozzarella, cut into bite-sized chunks
  • 4 tablespoons fresh basil, chopped (see notes)
  • Creamy Balsamic Vinaigrette dressing to taste
Instructions:
  1. Cook green beans in a 4-quart saucepan of boiling water for about 5-8 minutes or until tender. Drain immediately. Toss with half the cherry tomatoes and mozzarella and a 2-3 tablespoons of dressing.
  2. Place green beans on a serving platter and garnish with remaining tomatoes, mozzarella, and basil. Drizzle with additional creamy balsamic vinaigrette dressing to taste and serve.
Notes:
We recommend using organic ingredients when possible.

You may also choose to steam your green beans. If so, place the green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 8-10 minutes.

This dish is also excellent when served cold. However, if serving cold, wait to garnish with chopped basil until serving since fresh basil turns brown in the refrigerator.

I prefer to chop the basil chiffonade style for this dish. Simply stack the number of leaves you need with the top of the leaf face down. Roll the stack of basil leaves into a "cigar." Then using a sharp knife, start at one end of the leaves and thinly slice the "cigar" roll crosswise to create thin ribbons.

Kitchen Resources and Tips:

  • If you’re boiling these green beans, a great, multipurpose colander is definitely something you should consider! I bought this OXO Good Grips colander as a replacement for a really old plastic one that I had bought at a dollar store in the 90’s. Who knows what kind of weird plastics and hormone-disrupting chemicals were in that old one. Yikes! Maybe it’s time you invest in a new colander as well.
  • If you’re more into steaming your green beans, here are some options for you. For years I used the classic, stainless steel steaming basket, and it’s worked fine … but boy do I love my new steaming basket from OXO. Its handles stay cool making it easy to move food around, it’s heat-resistant up to 600 degrees, microwave safe, dishwasher safe, and BPA-free! Target and other retailers carry these gadgets too, as well as appliances dedicated to steaming rice and/or veggies.

PS—I’m now on Bloglovin so you can Follow my blog with Bloglovin

Green Bean Caprese Salad is a fantastic hot or cold salad made with green beans, tomatoes, fresh mozzarella, basil, and a creamy balsamic vinaigrette!

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