this salad begins with the mystery of the missing buffalo mozzarella. tuesday afternoon i made a trip to whole foods to get some items i couldn’t find at trader joe’s. i left with a single bag of groceries in one arm & a six-pack of spotted cow (for this beer/cheddar/mustard pull-apart bread from smitten kitchen, which turned out to be as addicting as i imagine crack would be) in the other. somehow, as i realized at some point yesterday while preparing dinner, a few of the things i bought at whole foods including yeast, walnuts & buffalo mozzarella got lost between point A (whole foods) & point B (my closet-sized kitchen), even though other things i bought from there that day (marinated olives, lamb, etc.) did not get lost. to make a long story short, this salad was supposed to be a caprese salad with a green bean twist, but the mozzarella i thought i bought was nowhere to be found. there’s still that caprese flavor, in a way, but i used parmesan instead of buffalo mozzarella. kind of a downgrade, but still delicious. i’d use bits of bite-sized buffalo mozzarella if you’ve got the option.
-1 lb mini heirloom tomatoes, halved (or regular heirloom tomatoes cut into bite-sized pieces)
-1 lb green beans, quickly blanched & cut into 2-inch pieces
-1/4 cup fresh basil, finely chopped
-1/2 cup freshly grated parmesan
-olive oil & high-quality balsamic vinegar for drizzling
-freshly ground black pepper, to taste
1) make sure the green beans have cooled (i just stick them in a freezer while i slice the tomatoes) & place them in a large serving dish.
2) top with tomatoes, basil & parmesan.
3) drizzle with olive oil & balsamic to taste.
4) sprinkle with freshly ground black pepper.
5) toss & serve cold.
*makes about 8 servings.