Farm to Feast; String Bean Salad with Mozzarella & Tomato
With Labor Day weekend here, chances are you are going somewhere and need to bring something! This recipe is super easy and fresh.
1/2 pound string beans, cleaned, trimmed and cut in 2" pieces Pint of cherry tomatoes (any variety is fine--I like the mixed, heirloom type), washed and cut in halves 1/4 cup red onion, chopped small (you can add more if you like more) Small ball of fresh mozzarella, cubed 10 basil leaves, chiffonade
2 tbsp balsamic vinegar (I have found that the Newman's Own Organics Balsamic is best for making any type of dressings) 2 tbsp olive oil 1 garlic clove, minced 1/4 tsp dijon mustard kosher salt pepper
Combine the balsamic, olive oil, garlic and dijon mustard in the bottom of a large bowl. Whisk together until emulsified. Add salt and pepper to taste.
On top of the dressing, add the vegetables and the mozzarella. Stir and toss with the dressing underneath RIGHT before serving. Add salt and pepper to taste once combined.