A simple, quick and healthy recipe for a green bean and tomato salad full of Mediterranean flavors. Perfect side dish for your next BBQ or summer picnic. Or for a light meal, serve with a baguette or some crusty bread.
200ggreen beanstrimmed and halved (snap beans or Haricots verts)
300gbaby Roma or cherry tomatoes(a mix is nice), halved
1tablespooncapers (in brine), drained
a handful of mixed olives,halved
1small red onion,finely sliced
2anchovy fillets,finely minced
150gmini buffalo mozzarella balls
generous handful fresh basil leaves(10-15 leaves)
sea salt and pepper,to taste
1tablespoonextra-virgin olive oil
freshly squeezed juice from 1/2 a lemon
Blanch the green beans in boiling salted water until crisp-tender, for about 2-3 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water and transfer to a large salad bowl.
Add the tomatoes, capers, olives, red onion, anchovies, mozzarella and basil to the green beans. Toss well to combine. Drizzle with the olive oil and juice of half a lemon; season with salt and pepper. Gently toss and serve. Enjoy!
I have made this green bean and cherry tomato salad recipe a number of times with a few variations. It can be made with OR without the red onion and although I really like it with the mini mozzarella, it also tastes great without.
And in place of the cheese you even throw in some boiled new potatoes! And I for anyone who can’t stand the thought of anchovies, you could stick to a potato version of this salad and added some fried pancetta or prosciutto di Parma in its place. The salty flavors go great with potatoes!