The recipe for this green bean salad with tomatoes, arugula, and basil dressing takes advantage of fresh ingredients that you can find at a farmers' market or your own garden.
This salad is great for a picnic or a party and can easily be made in advance so you can enjoy spending time with your guests rather than being stuck in the kitchen
The beans are just cooked enough to turn a beautiful bright green and remain crisp tender. Add tomatoes, fresh arugula, fresh mozzarella, and a basil dressing for a tasty salad that is substantial enough to serve as a summer side dish.
It's hard not to eat the beans out of the salad bowl with your fingers, like French fries.
Ingredients in this Salad:
Green Beans: They should be slender. Be sure to trim the ends and snap the extra long ones in half.
Arugula: I used baby arugula.
Tomatoes: I used Villagio Marzano tomatoes, which are a mini Roma-style tomato from Melissa'a Produce. Cherry tomatoes or grape tomatoes would also work. Cut your tomatoes in half.
Fresh Mozzarella Balls: I used the smaller "pearls." If you use the 1" diameter balls, cut them in half.
For the Dressing: Fresh basil, lemon zest strips, salt, and extra virgin olive oil.
For Finishing the Salad: Salt and fresh lemon juice.
To Make the Salad:
First, briefly plunge the basil and lemon zest into boiling water and then chop the two ingredients in a blender or mini food processor. With the blender or food processor running, slowly add the olive oil and blend. Salt to taste.
Next, using the same boiling water, cook the beans for about four to six minutes, until bright green and crisp tender. Drain the beans and plunge them into ice water to stop them from cooking.
After that, in a large bowl, combine the beans with the arugula, tomatoes, and mozzarella and then toss everything with the dressing and lemon juice.
Finally, taste and add more salt, pepper, and lemon juice to taste.
Variations:
As mentioned, you can use any cherry or grape-style tomato you have. I loved the meaty Marzanos I used, but this salad is also very tasty using heirloom-style cherry tomatoes in multiple colors.
You could also substitute creamy feta cheese or crumbly goat cheese for the mozzarella if you like a stronger cheese flavor.
Make-Ahead Tips:
You can boil and chill the beans ahead of time, and then keep them in the refrigerator.
You can also blend the basil and oil in advance and refrigerate it until you are ready to assemble the salad. Bring to room temperature to re-liquefy the oil, or briefly run the jar under warm water.
If you have leftovers, the salad is still good for at least a couple of days kept in the fridge. The arugula holds up well even while dressed.
Serving Suggestions:
I served this salad with a savory onion and roasted pepper tart for a tasty brunch. It would also be wonderful paired with a great potato salad and a meaty grilled main dish.
Of course, add a great summer dessert such as a pineapple sherbet, mini ice cream cakes, or homemade drumsticks to end the meal.
Farmers Market Week:
- Green Bean Salad with Tomatoes, Arugula, and Basil Dressing by Karen's Kitchen Stories
- Double Chocolate Zucchini Bread by Magical Ingredients
- Easy Chicken Stir-Fry by A Kitchen Hoor's Adventures
- French Green Bean Potato Salad with Fresh Herbs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Grilled Zucchini Carbonara by A Day in the Life on the Farm
- Jalapeno Corn Cakes by Jolene's Recipe Journal
- Refrigerator Zucchini Pickles by Rave About Food
- Ratatouille by That Recipe
Green Bean Salad with Tomatoes, Arugula, and Basil Dressing
The recipe for this green bean salad with tomatoes, arugula, and basil dressing takes advantage of fresh ingredients that you can find at a farmers' market or your own garden.
Ingredients
- 1 cup loosely packed basil leaves
- 2 strips lemon zest, about 3 inches long and 1/2 inch wide.
- 1/3 cup extra-virgin olive oil
- Kosher salt
- 2 pounds fresh green beans, trimmed
- 2 cups arugula, washed and spun dry
- 2 cups cherry or grape tomatoes, about 12 ounces, halved
- 10 ounces (1 1/2 cups) fresh 1 inch mozzarella balls, halved, or half inch mozzarella "pearls," left whole
- 1 tablespoon fresh lemon juice, plus more to taste
- Freshly ground black pepper
Instructions
- Fill a 6 quart saucepan with water and bring it to a boil. Add the basil and lemon zest to a strainer and dip it into the boiling water for 5 seconds. Remove it and shake off the excess hot water. Save the hot water in the pan to use to boil the beans.
- Cut the zest into smaller pieces and place them and the basil into a blender and pulse to chop. Slowly add the oil with the blender running and purée the ingredients. Refrigerate until needed.
- Fill a large bowl with ice and water and set aside.
- Bring the pot of water to a boil again and add 2 tablespoons of salt. Add the beans and boil for 4 to 6 minutes, until bright green and crisp tender. Drain the beans and add them to the bowl of ice water. Let sit for a few minutes, until no longer hot. Drain.
- In a large bowl, combine the beans. arugula, tomatoes, and mozzarella. Toss with the basil and oil and the lemon juice. Season with more lemon juice, salt, and pepper to taste.
Nutrition Facts
Calories
124Fat (grams)
9 gSat. Fat (grams)
1 gCarbs (grams)
10 gFiber (grams)
4 gNet carbs
6 gSugar (grams)
5 gProtein (grams)
3 gCholesterol (grams)
0 mgRecipe adapted from Fine Cooking, July 2008. No longer available, sadly.
