Green Bean Caprese Salad

There’s something undeniably special about summer salads. They’re light, vibrant, and full of crisp, fresh flavors that feel like a little celebration of the season’s best produce. And among all the salads I’ve made and loved over the years, this Green Bean Caprese Salad has carved out a permanent spot in my kitchen repertoire. It’s that good.

This is the kind of recipe that checks every box. It’s bright and fresh, hearty without being heavy, and ridiculously easy to pull together—even on a weeknight. We’re talking tender French-style green beans, creamy baby potatoes, juicy cherry tomatoes, and silky mozzarella pearls all tossed together in a homemade lemon basil oil. To finish it off? A generous sprinkle of toasted pine nuts for that golden, nutty crunch that brings the whole dish together in the most delicious way.

The first time I made this salad, it was for a sunny Sunday picnic. I had just picked up some green beans and baby potatoes from the local farmer’s market and wasn’t sure what to do with them until I stumbled on the original recipe by Chris Scheuer. The colors, the textures, the sheer simplicity of it all—it instantly clicked. After just one bite, I was hooked. And let me tell you, so was everyone else at that picnic. Since then, it’s become a go-to for everything from family dinners to weekend get-togethers and casual lunch meal-prep sessions.

What makes it especially appealing is how well it holds up when made in advance. You can assemble the entire dish ahead of time (except the pine nuts, which are best added just before serving) and let all the flavors mingle and develop in the fridge. It’s one of those rare salads that only gets better as it sits. Not to mention, it travels like a dream, making it the perfect addition to your next potluck or picnic spread.

Plus, it’s a total crowd-pleaser. Even people who claim they don’t like green beans have been known to ask for seconds. And once you taste the way the lemony basil oil clings to every bite—bright, aromatic, and utterly addictive—you’ll understand why.

Why You’ll Love This Green Bean Caprese Salad

If you’re the kind of cook who loves recipes that look impressive but are secretly simple to make, you’re in the right place. This Green Bean Caprese Salad might sound fancy, but it’s incredibly approachable. Let’s talk about all the reasons why you’re going to want to bookmark this one for the long haul.

First and foremost, it’s easy. There’s no complicated cooking technique or hard-to-find ingredient here. You’re boiling some vegetables, toasting a handful of pine nuts, and whisking together a quick dressing. That’s it. And if you can slice a tomato and boil water, you can absolutely master this salad.

Second, it’s stunning to look at. Picture a big platter brimming with bright green beans, golden baby potatoes, ruby-red tomatoes, and creamy white mozzarella pearls. Every element brings a pop of color that makes this dish as much a feast for the eyes as it is for the taste buds. It’s the kind of dish people reach for first when you set it on the table—because it just looks so fresh and inviting.

Beyond looks and ease, let’s talk about flavor. The green beans are crisp-tender, the potatoes are buttery soft, the tomatoes are juicy and sweet, and the mozzarella adds a cool, creamy contrast. But what really ties it all together is that homemade lemon basil oil. It adds a bright citrusy lift with an herby backbone that makes every bite sing. And those toasted pine nuts? They’re the finishing touch you didn’t know you needed, adding crunch and a rich, nutty depth that elevates the entire dish.

It’s also endlessly versatile. Serve it cold or at room temperature. Pair it with grilled chicken, fish, or even a hearty grain like quinoa. Or just eat it on its own for a light yet satisfying lunch. You can also make it more substantial by tossing in chickpeas or grilled halloumi. However you serve it, it adapts to your needs.

And let’s not forget—it’s a recipe that works for just about every dietary preference. It’s vegetarian, gluten-free, and loaded with nourishing, whole-food ingredients. So whether you’re feeding picky kids or friends with dietary restrictions, this salad has you covered.

Health Benefits Green Bean Caprese Salad

Not only is this Green Bean Caprese Salad delicious and beautiful, but it also packs a serious nutritional punch. Let’s break down why each component in this Green Bean Caprese Salad brings more to the table than just great flavor.

Starting with green beans—they’re more than just a crispy vegetable. They’re a great source of fiber, which supports digestion and helps keep you feeling full longer. They’re also rich in vitamins A, C, and K, which play a key role in boosting immune function, promoting healthy skin, and supporting bone health. Plus, green beans are low in calories and high in antioxidants like flavonoids and carotenoids, which help combat inflammation and oxidative stress.

Next up are baby potatoes. Don’t be fooled by their reputation—potatoes are actually incredibly nutritious when prepared in a healthy way. These small golden potatoes are rich in complex carbohydrates for steady energy, and they provide a good dose of potassium, which supports heart health and regulates blood pressure. They’re also a natural source of vitamin B6, which helps with brain development and function.

Cherry tomatoes are like little bursts of sunshine. They’re loaded with lycopene, a powerful antioxidant that’s been linked to a lower risk of certain types of cancer and heart disease. They also contain vitamin C, which supports the immune system, and biotin, which helps with skin and hair health.

Then there’s mozzarella. While cheese should be eaten in moderation, fresh mozzarella offers a good source of protein and calcium, both essential for strong muscles and bones. It also adds satiety to this salad, making it more of a complete meal.

The lemon basil oil isn’t just there for flavor either. Lemon juice is high in vitamin C and has natural detoxifying properties. Olive oil, especially when cold-pressed and high-quality, is rich in healthy monounsaturated fats that support cardiovascular health. Basil contributes its own set of antioxidants and anti-inflammatory compounds, and it’s known to have antimicrobial benefits as well.

And let’s not forget those pine nuts. Though small, they’re mighty in nutrition. They provide heart-healthy fats, plant-based protein, and a good amount of magnesium, which helps with energy production and nerve function. Their healthy fat content also helps the body absorb fat-soluble vitamins like A, D, E, and K more effectively.

All together, this dish isn’t just a treat for your palate—it’s a boost for your body too. Whether you’re trying to eat more vegetables, cut back on processed foods, or simply enjoy wholesome, nourishing meals, this Green Bean Caprese Salad ticks every box.

Preparation Time, Servings, and Nutritional Information Green Bean Caprese Salad

Before diving into the actual recipe, let’s go over some practical details to help you plan.

This salad is designed to be fuss-free, which means you won’t spend hours in the kitchen. Here’s a breakdown of the time and servings:

Total Time:
Preparation: 20 minutes
Cooking: 15 minutes
Cooling and Assembly: 10 minutes
Total Time: Approximately 45 minutes

Servings:
This recipe yields about 8 generous servings, making it ideal for a family dinner, a party side dish, or meal-prepped lunches throughout the week.

Nutritional Information (per serving):
Calories: 280
Protein: 10g
Carbohydrates: 25g
Fat: 16g
Fiber: 4g
Sugars: 3g
Sodium: 290mg
Cholesterol: 20mg

As you can see, it’s a balanced dish with a great mix of macronutrients. The protein from the mozzarella and pine nuts, the healthy fats from olive oil, and the complex carbs from the potatoes make it both satisfying and energizing. Plus, you get a solid dose of fiber and essential vitamins and minerals in every single bite.

And if you’re following a specific dietary plan, you’ll be happy to know that this salad is naturally gluten-free and vegetarian. It’s also easy to modify if you’re aiming for lower carbs or lower sodium—just tweak the amounts of potatoes or cheese to suit your needs.

Ingredients List Green Bean Caprese Salad

Here’s everything you need to make this salad, along with a few tips on choosing the best versions of each ingredient. Using fresh, high-quality ingredients makes a huge difference in flavor, so choose carefully when you can.

Fresh Green Beans (1 lb)
Look for slender French-style green beans (also known as haricot verts) for the best texture and appearance. They’re a little more delicate than standard green beans and have a wonderfully crisp bite.

Small Yellow Potatoes (1 lb)
Baby Yukon Golds work beautifully here. Their creamy texture and slightly buttery flavor pair perfectly with the other ingredients. Try to select uniform sizes for even cooking.

Cherry or Grape Tomatoes (2 cups, halved)
Both work equally well. Cherry tomatoes tend to be a bit juicier, while grape tomatoes hold their shape better. Choose whatever looks freshest at the store or farmer’s market.

Fresh Mozzarella Pearls (1½ cups)
These are bite-sized balls of fresh mozzarella that you can simply toss into the salad. If you can’t find pearls, you can also dice a larger ball of fresh mozzarella.

Pine Nuts (2 tablespoons)
These little gems are lightly toasted in olive oil with a pinch of salt to bring out their rich, nutty flavor. Be careful not to overtoast—they can go from golden to burnt in seconds.

Olive Oil (½ teaspoon for toasting + 3–4 tablespoons for dressing)
Use a good-quality extra virgin olive oil for the dressing. It should taste fruity and fresh, since it’s a major flavor player in this salad.

Kosher Salt (⅛ teaspoon for pine nuts + to taste)
Kosher salt is ideal here for seasoning. Use it to season your cooking water generously and to enhance the salad’s overall flavor.

Freshly Ground Black Pepper (to taste)
A few cracks of black pepper help balance the creamy and sweet notes in the salad.

Lemon Juice (from 1–2 lemons)
Freshly squeezed lemon juice gives the dressing its bright, citrusy punch. Avoid bottled juice if possible—it just doesn’t compare.

Fresh Basil (a handful, finely chopped)
Basil adds an unmistakable summery flavor. Use fresh only—dried basil won’t have the same vibrant impact.

Optional Add-ins

• Chopped red onion for a bit of bite

• Cooked chickpeas for extra protein

• Crumbled feta instead of mozzarella for a tangier twist

Step-by-Step Cooking Instructions Green Bean Caprese Salad

(Estimated Time: 45 minutes | Serves: 8)
Let’s walk through this dish step-by-step—from prepping those crisp-tender green beans to layering on the creamy mozzarella pearls and golden pine nuts. This salad comes together beautifully, and honestly? It’s kind of fun to make. Let’s do it!

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🥔 Step 1: Prep Your Potatoes

We’re starting with the potatoes because they take a bit longer to cook than the green beans.

1. Rinse & scrub your baby yellow potatoes. No need to peel them—the skins are thin and tender!

2. Cut any larger potatoes in half so they cook evenly.

3. In a large pot, bring water to a boil, season it with a generous handful of kosher salt (think pasta water level salty), and gently add the potatoes.

4. Let them simmer for 8–10 minutes, or until fork-tender. You want them cooked through but not falling apart.

5. When done, use a slotted spoon to transfer them to a bowl or colander. Let them cool slightly while you move on to the green beans.

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🟢 Step 2: Blanch the Green Beans

Crisp, bright green beans make this salad pop both visually and texturally.

1. Using the same pot of hot water from the potatoes, add the green beans.

2. Blanch them for 3–4 minutes—just enough to take the raw edge off while preserving that snappy texture and vivid green color.

3. Quickly drain the beans and run them under cold water (or plunge them into an ice bath) to stop the cooking. This is key for keeping them vibrant and crisp.

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🍅 Step 3: Prep the Other Goodies

While your beans and potatoes are cooling, get the rest of the salad ingredients ready.

1. Halve the cherry tomatoes. If they’re extra juicy, give them a little pat with paper towel to avoid watering down the salad.

2. Drain the mozzarella pearls and pat them dry with a paper towel—excess moisture can mute the flavor of the dressing.

3. Set everything aside, ready for assembling.

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🔥 Step 4: Toast the Pine Nuts

Tiny but mighty, toasted pine nuts add a warm, nutty crunch that totally elevates this dish.

1. In a small skillet, heat ½ tsp olive oil over medium heat.

2. Add the pine nuts along with ⅛ tsp kosher salt.

3. Stir frequently and toast for 3–4 minutes, until golden and fragrant. Watch closely—they can go from golden to burnt real fast!

4. Set them aside to cool.

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🌿 Step 5: Make or Use the Lemon Basil Oil

This is the heart of the flavor. You can use a store-bought basil oil or make a quick homemade version:

Homemade Lemon Basil Oil (Quick Hack):

• ½ cup extra virgin olive oil

• Zest of 1 lemon

• 1–2 tbsp finely chopped fresh basil

• Pinch of salt
  Whisk together and let sit while you assemble the salad to infuse the flavors.

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🥗 Step 6: Assemble the Salad

Now the fun part—putting it all together.

1. On a large platter or shallow serving bowl, layer the green beans and potatoes.

2. Sprinkle over the halved cherry tomatoes and mozzarella pearls.

3. Drizzle the Lemon Basil Oil generously over the salad.

4. Season with flaky sea salt and freshly ground black pepper to taste.

5. Just before serving, scatter the toasted pine nuts over the top for that perfect crunch.

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How to Serve Green Bean Caprese Salad

(Let’s make this salad the star or the sidekick!)

This Green Bean Caprese Salad is super versatile. It works beautifully as a main for light lunches, or as a fresh and colorful side for your dinner table. Here are some favorite ways to serve it:

🍴 Main Dish Pairings:

• Grilled Chicken Thighs: The zesty lemon oil and fresh mozzarella contrast perfectly with smoky grilled chicken.

• Salmon Fillets: Serve alongside pan-seared or baked salmon for a bright, healthy dinner.

• Herby Turkey Meatballs: Toss on some warm, herbed meatballs for a cozy but fresh combo.

🧺 For Potlucks & Picnics:

• This salad holds up well at room temp, so it’s ideal for outdoor gatherings.

• Make it a few hours ahead, then dress just before serving.

• Add the pine nuts right before serving to keep them toasty and crunchy.

🍽️ Pro Plating Tips:

• Use a large shallow bowl or platter to show off the colors.

• Garnish with a few small basil leaves or a sprinkle of lemon zest for bonus presentation points.

• A light extra drizzle of oil or a crack of pepper just before serving takes it to the next level.

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Pairing Suggestions

(Let’s talk drinks and side dish ideas to complete the meal.)

Whether you’re going for a fresh summer picnic or a cozy evening meal, this salad pairs beautifully with a variety of flavors and textures. Here’s what to serve alongside:

🥖 Side Dishes:

• Warm Crusty Bread: Think garlic focaccia or ciabatta—perfect for soaking up that basil oil.

• Lemon Rice or Herbed Couscous: Adds a satisfying grain component without overpowering the freshness.

• Grilled Corn on the Cob: Sweet, charred corn + tangy salad = summer in every bite.

🧊 Beverages (Non-Alcoholic Options):

• Sparkling Lemon Basil Water: Just muddle some basil and lemon slices in sparkling water—refreshing and aromatic.

• Cucumber Mint Cooler: Cucumber juice + lime + mint + honey. Serve over ice with a splash of club soda.

• Iced Green Tea with Citrus: Add slices of orange, lemon, and a sprig of rosemary for a subtle, herbal twist.

☕ Light Dessert Pairings:

• Fruit Sorbet or Granita: Lemon, berry, or even melon flavors go beautifully after this salad.

• Mini Pistachio Baklava: For a nutty, sweet finish that echoes the pine nuts.

• Yogurt & Honey Parfait: Layer with summer berries for a fresh, satisfying finale.

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Storage, Freezing & Reheating Instructions

(Yes, you can make this salad ahead! Here’s how to keep it fresh and fabulous.)

🧊 How to Store:

• Transfer leftovers to an airtight container and refrigerate.

• Best enjoyed within 2 days, though the flavors are still great up to 3 days.

• To preserve texture, store the pine nuts separately and add right before serving.

❄️ Can You Freeze It?

Short answer: not really.
The fresh mozzarella and tomatoes don’t love freezing, and the green beans will lose their crispness. But here’s what you can do:

• Make the Lemon Basil Oil ahead and freeze it in ice cube trays for later.

• Blanch and freeze the green beans if you have extras—just don’t use them in this salad later unless you’re okay with softer texture.

🔥 Reheating Instructions:

While this is a cold or room-temp salad, you can gently warm it up if preferred:

• Bring the salad (minus the mozzarella and pine nuts) to room temp.

• Heat very gently in a skillet over low heat for 2–3 minutes with a little extra oil if needed.

• Add cheese and pine nuts after heating.

Meal Prep Tip: You can cook the potatoes and green beans, toast the pine nuts, and make the dressing a day ahead. Store everything separately, then assemble the next day for super easy serving.

🚫 Common Mistakes to Avoid

Even with a simple, no-fuss salad like this one, there are a few sneaky little slip-ups that can dull the dish. Let’s walk through the common mistakes so you can sidestep them and get straight to the wow factor.

1. Overcooking the green beans

Green beans should be tender-crisp—not mushy. Boiling them even a minute too long can rob them of their vibrant green color and pleasant snap. As soon as they turn bright green (around 3-4 minutes), drain them and plunge into an ice bath or rinse under very cold water. This stops the cooking instantly and locks in that color and crunch.

2. Skipping the salt in your boiling water

Salting your water is not optional here—it’s essential. Think of it as seasoning the veggies from the inside out. It won’t make your beans or potatoes salty, but it brings out their natural flavors beautifully. If the water doesn’t taste a little like the sea, keep salting!

3. Using watery mozzarella

Fresh mozzarella pearls are soft and creamy—but they can carry extra moisture that waters down your salad. Before tossing them in, drain them well and gently pat them dry with paper towels.

4. Forgetting to toast the pine nuts

It might be tempting to skip this step, but toasting the pine nuts brings out their rich, nutty flavor in a way raw nuts just can’t match. Just a few minutes in a pan makes all the difference. Watch them carefully—they go from golden to burnt in the blink of an eye!

5. Adding the pine nuts too early

If you add the pine nuts too far in advance, they can lose their crunch and soak up moisture from the other ingredients. Save them for the final touch right before serving to keep their delightful texture.

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🌟 Pro Tips for Green Bean Caprese Success

Alright, now that we’ve covered what not to do, let’s jump into all the little tricks that’ll take your salad from “pretty good” to “bring-this-to-every-picnic” level.

1. Use haricot verts (French green beans) if you can find them

These slender beans are more delicate and tender than standard green beans. They cook faster and look elegant on the platter—perfect for this kind of dish. No haricot verts? No problem. Just trim your green beans well and don’t overcook.

2. Make the Lemon Basil Oil ahead of time

If you’re making your own (which I totally recommend), blend olive oil with fresh basil and a touch of lemon zest. Let it sit for at least 30 minutes—or overnight! The flavors deepen beautifully, and it makes the salad smell and taste like summer in a bowl.

3. Layer your ingredients like a pro

Instead of tossing everything together, try layering. Start with a base of potatoes and green beans, then dot in the tomatoes and mozzarella. Drizzle the dressing evenly, then top with pine nuts. It looks gorgeous and ensures every bite gets a bit of everything.

4. Serve at room temperature

This salad actually shines the most when it’s not ice-cold. Let it sit out for 15-20 minutes before serving if it’s been refrigerated. The flavors open up and the texture is more enjoyable that way.

5. Add a sprinkle of flaky sea salt right before serving

It sounds simple, but this one finishing touch can seriously elevate your dish. That little crunch of salt balances the sweetness of the tomatoes and the creaminess of the mozzarella like nothing else.

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❓ Frequently Asked Questions (FAQs)

Can I use regular green beans instead of haricot verts?
Absolutely! Just make sure to trim the ends and blanch them properly. Standard green beans might take an extra minute or two to cook, so watch closely to avoid overcooking.

What if I don’t have fresh basil for the dressing?
You can substitute with other fresh herbs like parsley or mint, or even use a good-quality store-bought basil pesto thinned out with a little olive oil and lemon juice. It won’t be exactly the same, but still super tasty.

Can I make this salad ahead of time?
Yes! That’s one of the best things about this dish. You can prep everything (even toast the pine nuts) and store it in the fridge. Just wait to dress it and add the nuts until right before serving so everything stays fresh and crunchy.

Is this salad okay to serve cold?
Totally! It’s refreshing and light straight from the fridge, but many people (myself included!) prefer it closer to room temperature, where the flavors really shine.

Can I use a different cheese instead of mozzarella pearls?
For sure. Burrata, cubed fresh mozzarella, or even small chunks of feta (for a tangy twist) work great here. Just stick to soft, fresh cheeses that pair well with the veggies.

How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. The salad might lose a bit of texture over time, but the flavors will still be delicious.

Can I skip the pine nuts for allergies or cost?
You can! Try toasted sunflower seeds or sliced almonds instead for a bit of crunch. Or leave them out entirely—the salad still holds its own.

Is there a vegan version of this recipe?
Yes—just skip the mozzarella or swap in your favorite plant-based cheese. The rest of the salad is naturally dairy-free and plant-based.

Can I add a protein to make it a full meal?
Definitely. Grilled chicken, hard-boiled eggs, or even chickpeas work great. They blend in beautifully and make it heartier.

Will the potatoes get mushy?
If boiled just until fork-tender and cooled properly, they’ll hold up great. Use waxy potatoes like Yukon golds—they’re firm and buttery without falling apart.

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🥗 Conclusion & Call to Action

There’s just something about a dish like this Green Bean Caprese Salad that brings everyone around the table. It’s fresh, colorful, and feels like sunshine on a plate—especially when that lemon basil oil hits those sweet tomatoes and creamy mozzarella pearls. Every bite is like a little celebration of summer.

And the best part? It’s one of those recipes that looks impressive, tastes restaurant-worthy, and yet is totally doable on a busy weeknight. You can prep it in advance, bring it to a picnic, or serve it as a side at your next BBQ. It’s just that versatile.

If you’ve been looking for a way to shake up your salad game—this is it. Whether you’re a longtime Caprese fan or just dipping your toes into fresh seasonal cooking, this one’s a winner.

Now it’s your turn!
💬 Got questions or your own twist on the recipe? Drop a comment below—I love hearing your ideas and swaps.
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Let’s keep cooking, keep experimenting, and most importantly—keep sharing good food with the people we love. 💛

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