I’m very lucky to be married to a man who loves to plant (and tend) a vegetable garden. This recipe highlights my garden favorites — juicy , ruby red, vine-ripened tomatoes and tender young green beans (haricot verts) kissed by a pungent basil vinaigrette. Now that’s amore!
3-4 Large Vine-ripened tomatoes, sliced
1 lb Fresh haricot verts, tender crisp (or frozen whole green beans, thawed)
8 oz Fresh mozzarella cheese, sliced
Fresh ground pepper
Fresh basil to garnish
2 Tbsp Red wine vinegar
2 Tbsp White balsamic vinegar
2 tsp Dijon mustard
2 Shallots, minced
1 Clove Garlic, minced
¼ Cup Minced fresh basil
¾ Cup Extra virgin olive oil
Salt and Pepper to taste
To prepare the salad: On each plate or on a single serving platter, arrange tomato slices, cheese slices and beans. Sprinkle with salt and pepper.
To prepare the vinaigrette: In a small bowl or food processor, combine the vinegars, mustard, shallots, garlic, and basil. Gradually add oil until the dressing is emulsified. Drizzle as desired over salad and serve at once, garnished with additional basil leaves. The dressing will keep in the refrigerator about a week.
Make Ahead Tip: The vegetables and cheese can be arranged on the plates (or platter) a day in advance. The vinaigrette can be made a day in advance and stored in the refrigerator in a squeeze bottle. The salad is delicious served chilled or at room temperature.
FYI: Haricot verts
These are small, slender French green beans. They are readily available in most supermarkets either fresh or frozen. If you can’t find them, substitute small whole green beans. We need a size that does not require a long time cooking to become tender; it is important to preserve the beans’ bright green color for our salad.