Go Back

Green Bean Salad with Tomatoes and Feta

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fresh green beans trimmed (225 g)
  • 1 cup cherry tomatoes halved
  • 1 small shallot minced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 oz feta in a block
  • 3 tbsp extra-virgin olive oil

Equipment

  • Large pot
  • Large bowl
  • colander
  • cutting board
  • chef's knife
  • small whisk
  • salad bowl
  • wooden spoons

Method
 

  1. Blanch: boil a large pot of salted water; cook beans 3-4 min to crisp-tender; shock in ice water; drain and dry thoroughly.
  2. Halve tomatoes; mince shallot; chop parsley.
  3. Whisk olive oil, lemon juice, salt, pepper.
  4. Combine beans, tomatoes, parsley; drizzle dressing; toss gently.
  5. Crumble feta over the top; crack of pepper. Serve cool or room temp within the hour.

Notes

Allergen: milk. Vegetarian, gluten-free.