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Green bean salad with tomatoes and feta
Greta

Green Bean Salad with Tomatoes & Feta

Fresh green beans blanched crisp-tender, tossed with grape tomatoes, fresh herbs, and feta in a sherry vinegar dressing. Serve warm or cold.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ lbs. fresh green beans tips removed and cut in half
  • 1 pint grape tomatoes washed and halved
  • 1 T. fresh basil leaves finely chopped
  • 1 T. fresh parsley leaves finely chopped
  • 3 T. extra virgin olive oil
  • 2 T. sherry vinegar
  • Sea salt and black pepper to taste
  • 1 c. feta cheese crumbled

Method
 

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add green beans and cook until crisp-tender, 3-4 minutes. They should still have a slight snap.
  3. Drain green beans immediately and transfer to a large bowl of ice water to stop cooking. This keeps them bright green and crisp.
  4. Remove from ice bath and pat completely dry with paper towels.
  5. Add dried green beans to a large glass or non-reactive bowl. Add tomatoes, basil, parsley, olive oil, and sherry vinegar. Toss to combine. Season with salt and pepper.
  6. Gently fold in crumbled feta cheese.
  7. Serve immediately warm, or chill and serve cold.