Green Bean and Feta Salad
An easy summer salad that makes the most of fresh summer green beans and tomatoes. Holds up better than green salad at picnics and potlucks. Delicious!
Servings: 12
Ingredients
- 2 pounds green beans if using slender, also cut in half across
- 1/3 cup freshly squeezed lemon juice about 2 lemons
- 2 cloves garlic finely chopped or minced
- 1/3 cup extra virgin olive oil
- 1 tsp dried oregano
- 1/8 tsp salt and pepper to taste
- 14 oz grape or cherry tomatoes halved
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 1/2 cup feta cubed
Instructions
- Parboil the green beans first. Bring a big pot of water to a boil and add the green beans at once, cooking for no more than 3 minutes. Remove quickly using a mesh strainer, and transfer to a large bowl with ice water (ice bath) to stop the cooking and keep the green beans slightly under cooked, but crisp.
- While green beans are cooling, make the dressing. In a small bowl, whisk together the lemon juice, garlic, oil, oregano, salt and pepper. Set aside.
- Place tomatoes, basil and parsley in a large serving bowl.
- Pat dry the green beans with a towel and add them to the bowl, tossing together.
- Add the dressing and feta and gently combine.
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Notes
If making this with potatoes, use 2 large red potatoes, diced. After step 1, add them to the boiling water and cook until they are just tender and can hold their shape in the salad (about 8 minutes). Transfer to the ice bath with the green beans and proceed with the recipe.