Green Bean, Tomato, & Feta Salad with Herb Vinegar Dressing
Delicious and ready in less than 20 minutes, this garden fresh salad is perfect for an afternoon lunch or served at your next weekend barbecue!
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.