Green bean salad with tomatoes and feta


Serves 4 to 6

If you don’t own a salad spinner, lay the green beans on a clean dish towel to dry in step 2. The blanched, shocked, and dried green beans can be refrigerated for up to 2 days.

1 ½ pounds green beans, trimmed and cut into 2-inch lengths
1/4 cup table salt, for blanching
1 pint cherry tomatoes, halved
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon table salt
1/4 teaspoon black pepper
2 ounces feta cheese, crumbled (1/2 cup)

1. Bring 2 quarts water to boil in large saucepan over high heat; add 1/4 cup salt and green beans, return to boil, and cook until beans are bright green and tender, 5 to 8 minutes.

2. While beans cook, fill large bowl with ice water. Drain beans in colander and transfer immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly in salad spinner.

3. Place beans, tomatoes, oil, mint, parsley, lemon juice, salt, and pepper in bowl and toss to combine. Transfer to serving platter, sprinkle with feta, and serve.


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