About 4 to 6 Servings
1 package cherry tomatoes (about 25)
4 oz. Buffalo mozzarella
1 pound green beans, trimmed
2 Tbsp olive oil
1 clove garlic, diced
1/4 cup chopped green onions
Fresh ground pepper and salt to taste
Cook the green beans in water for 5 to 10 minutes or until barely tender. Drain well, then sauté the beans in olive oil with the garlic and green onions until crisp tender. Set aside and cool slightly.
Arrange cherry tomatoes with fresh mozzarella. Drizzle with olive oil and balsamic vinegar. Season with pepper and salt.
Add cooled green beans and top with fresh basil.
When tomatoes are in season, opt for heirloom other flavorful type. Select from yellow, orange and red tomatoes to maximize flavor.
Cheap mozzarella can be tasteless and rubbery. Look for Regina del Volturno, a type of buffalo mozzarella from Italy that tastes delicious!
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.