Green Bean Caprese Salad
  • 2 lbs of fresh green beans, halved

  • 1 pint of cherry tomatoes, mixed variety

  • 12 oz of fresh mozzarella balls, marinated (save ⅓ cup of the seasoned oil), quartered 

  • 2 garlic cloves, finely chopped

  • ⅓ cup of lemon juice, about 2-3 lemons

  • ¼ cup of fresh basil, thinly sliced

  • Balsamic Vinegar Reduction

  • Salt & Pepper to taste

  • Olive oil, if mozzarella balls does not have enough oil

  1. Bring a large pot of water to a boil and then add the green beans. Boil green beans till soft, but firm enough to stay shape (about 15-20 min)

  2. Strain green beans and place it in an ice bath to chill

  3. In a large bowl, whisk together the oil from the mozzarella balls, lemon juice, garlic, basil, and salt & pepper

  4. Add tomatoes, mozzarella, and chilled green means

  5. Chill in the refrigerator for at least an hour

  6. Serve green bean salad and drizzle with balsamic vinegar reduction

green bean salad.jpeg
Chef Notes
  • You can swap out the mozzarella for chunks of feta cheese

  • If you swap for feta make sure to add Italian seasoning to your ⅓ cup of olive oil