Summer Beans with Marinated Mozzarella and Cherry Tomatoes

Combine sliced shallots, red wine vinegar, cubed mozzarella, fresh chopped herbs, and extra virgin olive oil in a bowl. Season with salt and freshly ground black pepper, then set aside to marinate while preparing the beans.

Trim the ends from fresh beans and rinse them under cold water.

Bring a large pot of salted water to a boil over high heat.

Add the beans to the boiling water and cook until tender-crisp, about 4-6 minutes depending on thickness, then drain well.

Transfer the warm beans to the bowl with the mozzarella marinade while still warm and toss gently to combine, allowing the beans to absorb the flavors.

Fold in the halved cherry tomatoes and adjust seasoning with additional salt and pepper as needed.

Let the salad rest at room temperature for a few minutes before serving to allow the flavors to meld, or chill until ready to serve.