Seasonal heroes

Tomato salad with green beans and mozzarella

The classic combination of tomato and mozzarella is given an extra dimension with this herby dressing. Pour it over just as you’re about to serve

  • 4
  • 10
  • 1
  • Veggie
  • 3 large tomatoes, sliced
  • 150g thin green beans, trimmed
  • 2 shallots, peeled and thinly sliced
  • 2 balls fresh buffalo mozzarella

For the dressing

  • 1 garlic clove, peeled and finely chopped
  • 1 lemon, juice only
  • 3 tbsps extra-virgin olive oil
  • 5 fresh basil leaves, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp crushed red chilli flakes
  • 1 tsp caster sugar
  1. Blanch the beans in salted water for 1 minute. Drain and rinse in cold water to stop the cooking process and dry on a tea towel.
  2. Arrange the beans on 4 plates. Top each with slices of the tomatoes, shallots and half a mozzarella ball.
  3. Mix the dressing ingredients by placing in a glass jar with a fitted lid and shaking. Add the sugar and season to taste. Shake well and pour over each salad.

Per serving: calories 269 (13%), sugar 5.4g (6%), fat 21g (30%), saturates 10g (50%), salt 0.7g (12%) of your guideline daily amount

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