FOR THE SALAD:
6 oz fresh green beans, trimmed + halved
1/4-1/3 cup chopped red bell pepper
1/4 cup chopped tomato, optional
3-4 TBSP crumbled feta
fresh chopped parsley, to garnish [optional]
3 TBSP quality extra virgin olive oil
1 TBSP white wine or champagne vinegar
1 clove garlic, smashed + minced
1/2 tsp fresh or dried parsley
1/4 tsp dried oregano
1/4 tsp dijon mustard
a pinch of salt and pepper
- In a small bowl, whisk together oil, vinegar, garlic, parsley, oregano, dijon mustard, salt, and pepper and set aside to allow the flavors to meld.
- Trim ends off green beans and cut in half, if desired.
- Fill a medium pot with water and set to boil on high.
- Set aside a medium bowl of ice water.
- Once water is at a rolling boil, add green beans and cook for 3-5 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!
- Drain and immediately submerge beans in ice bath to halt the cooking process.
- Combine green beans with red pepper and tomatoes and toss with dressing to coat.
- Top with crumbled feta and fresh parsley to garnish.
- Dive in now or set aside for later! This salad can be made in advance and left out at room temperature for several hours without the feta and up to 4 hours with the feta. For saucier green beans, allow salad to sit and soak up the delicious dressing, marinade-style! Or you can do what I did and scarf some right away while leaving the rest to marinate a bit. Enjoy!
Original Recipes visit: Greek Green Bean Salad @ peasandcrayons.com