Mozzarella, Baby Potato, and Green Bean Salad


  • 8 oz. GalbaniĀ® Fresh Mozzarella Ball, diced
  • 1 lb. baby red potatoes, cut in half and cooked in boiling water
  • 1 lb. green beans, trimmed and blanched*
  • 1 small red onion, thinly sliced
  • red wine vinaigrette
  • salt and pepper

Red Wine Vinaigrette:

  • 1 cup red wine vinegar
  • 1 tsp. dijon mustard
  • 1 cup Extra Virgin Olive Oil
  • cracked pepper and salt
  • 1 Tbsp. fresh parsley, chopped
  • 1 lemon, juiced


  • In a large mixing bowl, combine cheese, potatoes, green beans, and onion.
  • Pour red wine vinaigrette over mixture, and lightly toss to combine.
  • Season with salt and pepper to taste.


  • *Blanched Green Beans: Bring 2 quarts of water to boil in a large pot. Boil beans for 2 minutes. Immediately remove from heat, drain, and rinse under cold water until cool.
  • This salad is great for picnics or summer cookouts. For a splash of color, try adding cherry tomatoes, radicchio, or radishes.