Summer Beans with Marinated Mozzarella and Cherry Tomatoes
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beans | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 shallots, thinly sliced
- 2 tablespoons red wine vinegar
- 1 cup cubed mozzarella
- 2 tablespoons fresh chopped herbs (basil, tarragon, oregano, and parsley)
- ¼ cup extra virgin olive oil
- salt and freshly ground black pepper
- 1 pound fresh beans any kind or a combination of green and yellow types
- 1 cup halved cherry tomatoes
Directions
In a medium-size bowl, toss the shallots with vinegar.
Add cubed mozzarella, herbs and oil.
Toss well to coat, season with salt and pepper and marinate for a few hours or overnight to let flavors blend.
Bring a medium-size pot of water to a boil and add ½ teaspoon salt.
Drop in the beans and cook until just tender, 1 to 2 minutes for small young beans and up to 6 minutes for larger beans.
Toss the hot beans with the olive oil, shallots, tarragon, ½ teaspoon salt and pepper.
The beans will soak up the flavors as they cool to room temperature.
Toss in the cherry tomatoes.
Season and drizzle with additional oil and vinegar if desired.