Fresh, light and totally patriotic. The green bean, mozzarella and cheery tomato salad. A great cold dish that is perfect for the summer months, maybe in front of the TV cheering the Olympic champions on.
Which wine could you match with this salad if you were to be toasting a great medal? We would highly recommend the Marcello Marchesini Classic Bardolino rose DOP: a dry rose that is excellent when served well chilled.
- 200 gm of green beans
- 100 gm of cherry tomatoes (or pachino type)
- 20 baby mozzarella balls
- Extra Virgin Olive oil
- Lemon juice
- Salt and pepper to taste
It only takes a few minutes to prepare this recipe. This is probably the easiest of recipes containing green beans – well known low calorie pulses also known as french beans; an ideal light lunch or as a side dish for an open air dinner.
How to cook the green beans
Carefully wash and dry the vegetable then boil in a generous amount of salty water or steam them and leave them to cool. If you are using fresh beans remember to cut off the tips before cooking. If however, you prefer the frozen type, then you just have to boil them a few minutes and lightly cook in a pan with a drop of olive oil.
Go onto the next stage. Cut the tomatoes into 4 parts removing any water, drain the mozzarella balls and pour into a salad bowl. Season with Extra Virgin Olive oil, salt, peeper and lemon juice.
The tricolour salad can be served as an appetiser or as a light and healthy dish while sipping a glass (or two) of Bardolino rose DOP. You can purchase our wines directly in our winery in Lazise.
(Photography) 20th July 2016 from: http://www.lacucinaitaliana.it/