This is one of those salads that can be done early – even the day before.  Using Roma tomatoes instead of cherry tomatoes allows the tasty tomato juice to mix with the dressing.  You can cut the green beans into two inch pieces or leave them whole.

Ingredients:

• 2 pounds fresh green beans, ends trimmed (or frozen in a pinch)
• 12 Roma tomatoes, diced
• 4 Tab olive oil
• 2-3 Tab red wine vinegar
• 1/2 tsp dried basil
• 1/4 tsp sea salt
• 1/4 tsp garlic salt
• 1/8 tsp freshly ground pepper
• 6 oz fresh mozzarella 1/2 inch pieces (or little balls)
• 1 bunch fresh basil leaves

Directions:

1. Bring a large pot of water to a boil.
2. Add 1 tsp. salt.
3. Cook beans until tender, 5-10 minutes (green beans tenderness is a personal preference).
4. While beans cook, prepare a large bowl with an ice water bath.
5. Immediately drain the beans into a colander, draining all hot water.
6. Place the drained beans in the ice water for a few minutes to stop the cooking. This keeps green beans bright green and perfectly tender.
7. Drain beans.
8. Pat dry.
9. Toss beans lightly in a bowl with the tomatoes.
10. For the dressing, whisk together oil, vinegar, dried basil, garlic salt, and pepper.
11. Pour the mixture over the green beans.
12. Toss gently to coat.
13. Cover the bowl.
14. Chill for an hour before serving.
15. Stir in the mozzarella, basil and sea salt right before serving.
16. Serve chilled or at room temp.

Serves:  6

Source:   A composite of several recipes.