Green Bean, Tomato, & Feta Salad with Herb Vinegar Dressing
I’ve talked a lot about gardening and growing your own herbs, so if you’ve been following along then this recipe is perfect for you! This versatile salad combines garden-fresh herbs and veggies with the delicious salty flavor of Feta cheese. You can take the herbs (and veggies!) right out of your garden and add them to this salad on a warm summer day for lunch, or make a double batch and serve to your family and friends at a weekend barbecue. The best part – it takes less than 20 minutes to put together and can be enjoyed either warm or cold!
Ingredients:
- 1½ lbs. fresh green beans, tips removed and cut in half
- 1 pint grape tomatoes, washed and cut in half
- 1 T fresh basil leaves, finely chopped
- 1 T fresh parsley leaves, finely chopped
- 3 T extra virgin olive oil
- 1 T red wine vinegar
- Sea salt and black pepper, to taste
- 1 c Feta cheese, crumbled
Directions:
Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp-tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.
Remove green beans from the ice bath and pat dry before adding to a large glass or ceramic bowl with the tomatoes. In a small bowl combine basil, parsley, olive oil, and vinegar. Pour dressing over the veggies, then toss to combine. Season with salt and pepper, to taste.
Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.
Green Bean, Tomato, & Feta Salad with Herb Vinegar Dressing
Ingredients
- 1½ lbs. fresh green beans tips removed and cut in half
- 1 pint grape tomatoes washed and cut in half
- 1 T fresh basil leaves finely chopped
- 1 T fresh parsley leaves finely chopped
- 3 T extra virgin olive oil
- 1 T red wine vinegar
- Sea salt and black pepper to taste
- 1 c Feta cheese crumbled
Instructions
- Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp-tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.
- Remove green beans from the ice bath and pat dry before adding to a large glass or ceramic bowl with the tomatoes. In a small bowl combine basil, parsley, olive oil, and vinegar. Pour dressing over the veggies, then toss to combine. Season with salt and pepper, to taste.
- Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.