Simple salads are often best, and this one is Summer on a plate! A slight twist on Caprese salad, the balsamic glaze is a game-changer in this dish.
Good quality tomatoes are key for this dish, and make sure they’re at room temperature – cold tomatoes have no flavour! You can buy balsamic glaze or make it yourself. To make it yourself, simmer two cups of balsamic vinegar and ½ a cup of brown sugar together in a saucepan until reduced and sticky enough to coat the back of a spoon.
This recipe comes from the Dec/Jan issue of NADIA magazine.
- green beans 400g
- cherry tomatoes 2 punnets (in different colours if you can), cut in half
- fresh ricotta (or mozzarella) 200g, crumbled or torn
- basil leaves large handful
- flaky sea salt
- extra virgin olive oil
- balsamic glaze (store-bought or homemade)
- Trim beans and place in a heatproof dish or pot. Pour over boiling water to cover and leave to sit for 3-4 minutes until beans are bright green and a little tender but still slightly crunchy. Drain and rinse under cold water.
- Arrange beans and tomatoes on a serving platter and scatter over ricotta or mozzarella and basil leaves. Just before serving, season with flaky sea salt and drizzle with extra virgin olive oil and balsamic glaze.