Summer Salad with green beans, mozzarella balls, cherry tomatoes, beans, arugula, and hard-boiled eggs: a truly complete, fresh, and nutritious meal, perfect for hot days and ideal for a light lunch, an informal dinner, or to bring to the office, the beach, or a picnic.
Simply dressed with a good extra virgin olive oil, salt, and pepper, this salad is an ode to the freshness and simplicity of summer cooking. It’s a dish that speaks of vacation, of lightness, ideal for those looking for a complete meal without feeling heavy.
Light yet substantial, it’s perfect for a refreshing lunch break, whether at home or at the office. Being a cold dish and easy to prepare in advance, it’s perfect to take with you for a picnic in the park or a day at the lake.
Moreover, its colorful presentation makes it a great addition to any buffet or appetizer.
In short, the summer salad with green beans, mozzarella balls, cherry tomatoes, beans, arugula, and hard-boiled eggs is a practical, tasty, and healthy solution to face the summer with lightness!
Do you want to try making it?
Let’s see together how to prepare the Summer Salad. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty salads to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz green beans (fresh)
- 10 cherry tomatoes
- 3.5 oz mozzarella balls
- 1.75 oz white beans (cannellini)
- 2.8 oz ham (diced)
- to taste arugula
- 2 eggs (hard-boiled)
- to taste extra virgin olive oil
- salt
- 5 leaves lettuce
Tools
- 1 Pot
Steps
First, trim the green beans and wash them well. Boil them in boiling water for about 8-10 minutes, or until they are tender but still slightly crunchy (they should be al dente). Drain them and immediately rinse them under cold running water to stop the cooking and keep their bright color. Let them cool completely.
Meanwhile, place the eggs in a small pot, cover them with cold water, and bring to a boil. From the moment it boils, count 9-10 minutes. Drain the eggs, run them under cold water, and let them cool.
To cool them faster, I leave them in the pot covered with water, to which I add ice cubes. Once cooled, peel them and cut them into wedges or slices.
In the meantime, wash the cherry tomatoes and cut them in half or quarters, depending on their size. Drain the cannellini beans (or Spanish beans) from their preserving liquid and rinse them under running water. Wash the arugula, pat it dry gently; drain the mozzarella balls.
In a serving dish, place the lettuce leaves and lightly salt them. In a bowl, combine the cold green beans, cherry tomatoes, beans, mozzarella balls, diced ham, and arugula. Dress them with a generous drizzle of extra virgin olive oil, salt, and, if you like, a grind of black pepper. Gently place them on the lettuce leaves and add the hard-boiled eggs, cut, and mix gently to combine all the ingredients.
Serve immediately or let it rest in the fridge for about 30 minutes to let all the flavors meld. Here’s the Summer Salad ready. Enjoy!
Until the next recipe.
Storage
You can store the Summer Salad in the fridge for 1 day, in an airtight container.
Tips and Suggestions
– Choose ripe and sweet cherry tomatoes, like datterini or cherry tomatoes, which will add a touch of color and flavor. Cut them in half or quarters depending on their size.
– Add the arugula only at the last moment, before serving, to preserve its freshness and slight bitter aftertaste.
– Dressing: a good extra virgin olive oil, salt, pepper, and a bit of balsamic vinegar or lemon juice are ideal. You can enrich it with a pinch of dried oregano or a few fresh basil leaves.
Variations
This salad is already rich, but you can personalize it in many ways:
– With tuna: add well-drained canned tuna for a more protein-rich version and a stronger flavor. It’s a classic combination that always works.
– With corn: for an extra touch of sweetness and color.
– With black or green olives, pitted and sliced.
– With a bit of finely sliced red Tropea onion. You can soak it in cold water for a few minutes to make it more digestible.
– Extra vegetables: julienned carrots, sliced cucumbers, or sliced bell peppers can be added to increase the variety of textures and flavors.
– Alternative cheeses: instead of mozzarella balls, you can try crumbled feta for a stronger and saltier flavor, or cubes of primo sale cheese.
– For a crunchy touch: toasted bread croutons, sunflower or pumpkin seeds, or some almond slivers can add a pleasant crunch.
– With corn: for an extra touch of sweetness and color.
– With black or green olives, pitted and sliced.
– With a bit of finely sliced red Tropea onion. You can soak it in cold water for a few minutes to make it more digestible.
– Extra vegetables: julienned carrots, sliced cucumbers, or sliced bell peppers can be added to increase the variety of textures and flavors.
– Alternative cheeses: instead of mozzarella balls, you can try crumbled feta for a stronger and saltier flavor, or cubes of primo sale cheese.
– For a crunchy touch: toasted bread croutons, sunflower or pumpkin seeds, or some almond slivers can add a pleasant crunch.
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