Escape the summer heat with this vibrant and refreshing Green Bean Italian Salad! Bursting with the crispness of fresh green beans, the tang of sun-dried tomatoes, and the satisfying heartiness of salami, this salad is the perfect light meal or side dish for any occasion. Forget limp lettuce and heavy dressings; this recipe delivers a delightful combination of textures and flavors, showcasing the best of summer's bounty. The simple yet elegant dressing perfectly complements the ingredients, creating a symphony of taste that will leave you wanting more.
This Green Bean Italian Salad is surprisingly easy to make, even for beginner cooks. Forget complicated techniques and long prep times – this recipe is designed for efficiency and delicious results. Ready to transform simple ingredients into a culinary masterpiece? Let's dive into the easy step-by-step instructions below!
Tools Needed
- Large pot
- Knife
- Colander
- Large bowl
- Ice
- Cloth towel
- Serving bowl
Ingredients
- Green beans: 1 large bag
- Grape tomatoes
- Fresh mozzarella pearls
- Red onion
- Extra virgin olive oil
- Red wine vinegar
- Salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Basil
- Parsley
Step-by-Step Instructions
Step 1. Prepare the Green Beans
- Rinse and trim the ends of the green beans. Line them up and use a knife to quickly remove the ends.
- Cut the green beans in half.
- Place the green beans in a large pot, cover with water, and add a little salt. Bring to a boil and cook for a few minutes until tender-crisp.
- Immediately transfer the cooked green beans to an ice bath (a large bowl filled with ice water) to stop the cooking process and maintain crispness.
- Drain the green beans and spread them on a cloth towel to dry for a few minutes.
- Place the dried green beans in a serving bowl.
Step 2. Add Vegetables and Cheese
- Rinse and halve the grape tomatoes. Rinse the mozzarella pearls several times.
- Add the tomatoes, mozzarella, and thinly sliced red onions to the bowl with the green beans. Gently stir.
Step 3. Make and Add the Dressing
- Make the dressing by combining extra virgin olive oil, red wine vinegar, salt, freshly ground black pepper, garlic powder, onion powder, basil, and parsley. Adjust the amounts to your taste.
- Pour the dressing over the salad and gently mix. Cover with plastic wrap and refrigerate for at least 3-4 hours (preferably overnight) to allow the flavors to meld.
Step 4. Chill and Serve
- Before serving, gently toss the salad again to ensure the dressing is evenly distributed.
Read more: Sicilian Penne with Cauliflower: A Flavorful Mediterranean Dish
Tips
- You can use cherry tomatoes instead of grape tomatoes.
- If you don't have mozzarella pearls, use regular mozzarella and cube it.
- Taste and adjust the dressing as needed.
- This salad is best served the day after it's made.
Nutrition
- Calories: 200-250
- Fat: 12-15g
- Carbs: 15-20g
- Protein: 5-7g
FAQs
1. Can I make this salad ahead of time?
Yes! This salad is even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for the salami?
Feel free to substitute with prosciutto, pancetta, or even grilled chicken or chickpeas for a vegetarian option.
3. Can I use canned green beans?
While fresh green beans are recommended for optimal flavor and texture, you can use canned green beans. Make sure to drain and rinse them thoroughly before adding them to the salad.
This Green Bean Italian Salad is a testament to the beauty of simple ingredients elevated by fresh flavors and a vibrant presentation. Enjoy this delightful recipe as a light lunch, a satisfying side dish, or a refreshing addition to your next summer gathering. So grab your favorite ingredients and get ready to experience a taste of summer perfection!