This is a refreshing salad based on Italian antipasto flavors. I usually can’t get my stuff together enough to prepare anything too far ahead, like dried beans, but if you have the time, it’s fun to try some of the more unusual varieties of legumes that you can’t find canned. The dressing for this dish is easy, zesty and pairs so well with the artichoke hearts and tender mozzarella. Enjoy!
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Fresh Mozzarella Salad with Artichokes and Heirloom Beans
- Yield: 4 servings 1x
Description
A simple salad with flavorful beans, a zesty dressing, and creamy mozzarella. Artichokes bring this salad to the same flavor profile as delicious antipasto.
Ingredients
Scale
- 1/2 cup olive oil
- 1/3 cup lemon juice (1 lemon)
- 2 small garlic cloves (peeled and chopped roughly)
- 2 TBSP white wine vinegar
- 1 cup loosely packed basil leaves
- 8–10 mint leaves
- sea salt and pepper to taste
- 1 head butter lettuce (rinsed, dried and torn into bite sized pieces)
- 7 oz. fresh buffalo mozzarella balls
- 2 cans artichoke hearts (packed in water, drained and halved)
- 1 cup cooked heirloom beans
Instructions
- In a food processor or mini prep, blend together first seven ingredients until emulsified.
- In a large bowl, combine dressing with beans and artichoke hearts and set aside.
- On a platter, arrange lettuce and scatter the mozzarella balls(I like to tear them in half for a rustic look) on the top evenly. Spoon artichoke bean mixture over the salad and drizzle desired amount of dressing evenly on the top. Serve room temperature.
- Category: Antipasto, Insalata, Primi, Side
- Cuisine: Italian-Inspired
