Green Bean, Tomato, and Mozzarella Pesto Salad – “A Salad For Each Week” #6

It’s the end of summer and my basil plants are ginormous! Therefore, one must make pesto! This is my favorite way to use pesto, so here is recipe #6 in my “A Salad For Each Week” series…

In 2002, my Thanksgiving was spent in NYC watching the Macy’s parade and dining on top of the Marriott Marquis in The View restaurant. As we feasted, we were slowly revolving and taking in the NYC nighttime view. One of my favorite items on the buffet was a green bean, tomato, and mozzarella salad tossed in pesto. This is an easy, go-to dish that will last a few days in the fridge.

Green Bean, Tomato, and Mozzarella Pesto Salad

  • 1 lb green beans

  • 1 pint grape tomatoes

  • 4 oz block mozzarella cheese

  • 1/4-1/3 cup pesto

Trim ends of green beans and cut any long beans in half. Blanch* the beans. Let cool completely. Cut grape tomatoes in half if desired and mozzarella cheese into small squares. Place all ingredients into a bowl and mix until the pesto is evenly distributed. Serve chilled.

*To blanch- Place enough water in a pot that will cover the green beans. Bring to boil. Fill a large bowl with ice water. Place green beans in the boiling water for 2 minutes. Immediately transfer beans to the ice bath. Once cooled, drain.

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

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