Caprese Salad

"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."
 
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photo by Livelygirl photo by Livelygirl
photo by Livelygirl
Ready In:
15mins
Ingredients:
8
Serves:
2-4
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ingredients

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directions

  • 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.
  • 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.
  • In a small container, mix the olive oil, balsamic vinegar, and salt until combined. Drizzle over the salad and serve.

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Reviews

  1. Chris from Kansas
    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!
     
  2. Yaffa
    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.
     
  3. Chicken Finger
    I never thought I would like this, but it is now one of my favorite salads (or snack!)
     
  4. gjm5s
    The green beans are a delicious and imaginative showcase for the tomatoes and mozzarella. I find tossing a few fruity kalamata olives in with the beans awakens the natural sweetness of the vegetables and vinegar.
     
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Tweaks

  1. Chris from Kansas
    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!
     

RECIPE SUBMITTED BY

I am a Bay Area native with a Greek dad and a mom from Spain. Thus, I love mediterranean cooking! I am a public health graduate from UC Berkeley and am now working on becoming a registered dietitian so I can use my love of food and nutrition as a way to earn a living.
 
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