Green Bean Salad with Tomatoes, Arugula & Basil Dressing

Green Bean Salad with Tomatoes, Arugula & Basil Dressing
Photo by Scott Phillips


  • 1/3 cup extra-virgin olive oil
  • 2 cups cherry tomatoes (about ¾ lb; preferably a mix of red, orange, and yellow), halved
  • 2 strips lemon zest about 3 inches long and ½ inch wide, white pith removed
  • 1 Tbs. fresh lemon juice; more to taste
  • 1-½ cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
  • 2 lb. fresh slender green beans, trimmed (long ones snapped in half)
  • Freshly ground black pepper
  • + 3 more ingredients
    • Kosher salt
    • 1 cup loosely packed basil leaves
    • 2 cups arugula, rinsed and spun dry

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the ...

View full recipe at Fine Cooking


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