Total Time
Prep 15 mins
Cook 0 mins

Flavorful and traditional Caprese salad made even more beautiful and healthy on a bed of fresh green beans. I love having this for dinner on a warm summer evening.

Ingredients Nutrition


  1. Parboil green beans in a pot of salted, boiling water for about 3 minutes, or until just slightly tender. Strain and place beans in bowl of cold water to keep beans from cooking further and to bring them to room temperature.
  2. On a large serving platter, cover bottom with a layer of green beans. Then place the tomato slices in a single layer on top. Cover each tomato with a thin slice of mozzarella. Sprinkle the minced garlic and chopped basil on top.
  3. In a small container, mix the olive oil, balsamic vinegar, and salt until combined. Drizzle over the salad and serve.


Most Helpful

I made this for a backyard bbq last night and it turned out really good. The green beans were a nice addition and the display looked beautiful. It tasted just as good and was easy to put together. I used garlic salt in place of the regular salt and left out the minced garlic on top. Thanks for posting!

Chris from Kansas August 10, 2014

I made this without the green beans as I was also serving green beans as a side dish.....and it was terrific! I used small balls of mozzarella instead of slices ...everyone loved it . Thanks so much.

Yaffa June 04, 2008

I never thought I would like this, but it is now one of my favorite salads (or snack!)

Chicken Finger August 11, 2007

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