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Tomato, Mozzarella and Green Bean Salad

Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Salad
Cuisine: American
Servings: 8 servings


For the Dressing

  • 1 tablespoon sherry wine vinegar good quality
  • salt to taste
  • 3 tablespoons olive oil extra virgin
  • 2 shallots minced

For the Salad

  • ½ pound tomatoes
  • sea salt
  • 1 pound green beans tender
  • 1 egg fresh mozzarella cheese cut into bite sized pieces
  • 4 tablespoons fresh cilantro


Prepare the Dressing

  • Whisk together the vinegar and salt in a small bowl. Add the shallots and combine.
  • Slowly drizzle in the oil while whisking vigorously to combine.
  • Taste and adjust seasoning with salt.

Prepare the Tomatoes

  • If using a regular tomato, you want to drain all the liquid out of the tomatoes so place the cut up pieces into a fine-mesh sieve or colander and sprinkle with a little salt. Set them over a bowl to drain.
    Judy used the small but sweet grape tomatoes so she ignored this step and the salad was fine.

Blanch the Green Beans

  • Bring a large pot of water to boil.
  • While the water is coming to a boil, wash and trim the ends of the beans. Then cut up the beans into 1-inch lengths.
    Don't forget to get the ice-cold water bath ready to quickly stop the cooking process after the beans are blanched. Just fill up another bowl with water and ice.
  • As soon as the water comes to a boil, add a couple of teaspoons of salt and then the beans. Bring back to a boil and cook until the beans are "crisp-tender". This should take about 5 minutes.
  • Quickly drain the beans and place them into the ice cold water bath for a couple of minutes. Drain and dry them with a kitchen towel.

Dress the Salad

  • Put the beans in a serving bowl, add the oil and vinegar dressing and stir everything together.
  • Now's good time to taste and adjust seasoning.
  • Add the drained tomatoes, mozzarella, and cilantro and toss until well mixed.
  • Serve it up individually or family style in a big bowl.


Tomatoes - my sister-in-law used delicious, sweet tiny heirloom tomatoes. If you use a regular tomato, you'll need to core, seed, chop it. Patricia Wells says to peel the tomato too, but I'm not sure I would add that extra step to the process. Your choice.