Tomato, green bean, ricotta and basil salad with balsamic glaze
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.
- 400 g green beans
- 2 punnets cherry tomatoes 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.
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.