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Mediterranean Green Bean Salad

Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fresh green beans trimmed (225 g)
  • 1 cup cherry tomatoes halved
  • 1 garlic clove minced
  • 1 tbsp fresh oregano leaves (or 1 tsp dried)
  • 2 tbsp extra-virgin olive oil plus more to finish
  • ½ tsp kosher salt
  • 1 squeeze of lemon
  • ¼ red onion thinly sliced
  • ¼ cup pitted kalamata olives halved
  • 2 oz feta in a block
  • 1 tbsp chopped fresh parsley

Equipment

  • Large pot
  • Large bowl
  • colander
  • cutting board
  • chef's knife
  • glass bowls
  • salad bowl
  • wooden spoons

Method
 

  1. Blanch: boil salted water; cook beans 3–4 min; shock in ice water; drain and dry.
  2. Slice onion thin; halve olives; mince garlic; strip oregano.
  3. Toss tomatoes with garlic, oregano, salt, lemon, 2 tbsp olive oil; rest 10 min.
  4. Scatter onion and olives over beans; spoon in tomatoes with all juices; toss.
  5. Crumble feta on top; parsley and oregano; thread of olive oil. Serve at room temp.

Notes

Allergen: milk. Vegetarian, gluten-free.