Cook green beans in a 4-quart saucepan of boiling water for about 5-8 minutes or until tender. Drain immediately. Toss with half the cherry tomatoes and mozzarella and a 2-3 tablespoons of dressing.
Place green beans on a serving platter and garnish with remaining tomatoes, mozzarella, and basil. Drizzle with additional creamy balsamic vinaigrette dressing to taste and serve.
We recommend using organic ingredients when possible.You may also choose to steam your green beans. If so, place the green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 8-10 minutes.This dish is also excellent when served cold. However, if serving cold, wait to garnish with chopped basil until serving since fresh basil turns brown in the refrigerator.I prefer to chop the basil chiffonade style for this dish. Simply stack the number of leaves you need with the top of the leaf face down. Roll the stack of basil leaves into a "cigar." Then using a sharp knife, start at one end of the leaves and thinly slice the "cigar" roll crosswise to create thin ribbons.