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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1 lb green beans, washed and ends removed |
2 large tomatoes, sliced in 1/3-inch rounds |
1 -2 garlic clove, minced |
3 ounces part-skim mozzarella cheese, sliced thinly |
5 fresh basil leaves, chopped |
2 tablespoons balsamic vinegar |
1 tablespoon extra virgin olive oil |
1/4-1/2 teaspoon salt (about 1/4-1/2 tsp.) |
Directions:
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.
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