add to shopping list Ingredients

1 pound fresh green beans
1 pound grape or cherry tomatoes, halved
1 cup bocconcini (mini mozzarella balls), or make pieces from a large mozzarella ball
3 tbsp extra virgin olive oil (make it a good one)
8 whole basil leaves, chiffonaded

Preparation

Bring a large pot of salted water to a bowl and add the green beans. Blanch the beans for 2-4 minutes, depending on the size of the beans. They should be tender-crisp. Drain the beans and immediately rinse with very cold water. Alternatively, you can dunk them into a bowl of ice water.
Mix the cooked green beans and the tomatoes together in a large bowl. Add the bocconcini and extra-virgin olive oil, and mix gently. Stir in the basil just before serving.

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Reviews

6/14/10

Theresa111 says:

This is a lovely change from the familiar salads we usually make.

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