Ingredients
- 200 g green beans trimmed and halved (snap beans or Haricots verts)
- 300 g baby Roma or cherry tomatoes (a mix is nice), halved
- 1 tablespoon capers (in brine), drained
- a handful of mixed olives, halved
- 1 small red onion, finely sliced
- 2 anchovy fillets, finely minced
- 150 g mini buffalo mozzarella balls
- generous handful fresh basil leaves (10-15 leaves)
- sea salt and pepper, to taste
- 1 tablespoon extra-virgin olive oil
- freshly squeezed juice from 1/2 a lemon
Instructions
- 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!
Nutrition
Notes
- 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!