This simple summer green bean salad with cherry tomatoes and feta pairs beautifully with practically any grilled meat or fish, and it's quite easy to make.
Just boil the green beans until crisp tender, toss with wedges of ripe tomato, feta and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic and olive oil.
A shower of chopped fresh basil across the top finishes it off.
Absolutely adore this recipe. You can taste every ingredient and it’s deliciously fresh! You can add some red onion if you like for a stronger flavour!
INGREDIENTS:
1 cup crushed Cretan Dakos
1 kg green beans, trimmed and cut into 2 to 3” long pieces
1 lit water
½ tsp sea salt
3 tsp extra-virgin olive oil
the lemon juice of 1 lemon
1tbs white vinegar
1tsp Dijon mustard
1 small-to-medium clove garlic
Several twists of freshly ground black pepper
Pinch of red pepper flakes
1/2 cup crumbled feta cheese, divided
Garnish with basil leaves
DIRECTIONS:
In a small bowl, whisk together oil, lemon juice, garlic, mustard, salt, and pepper and set aside to allow the flavors to meld
Trim ends off green beans and cut in half, if desired
Fill a medium pot with water and set to boil on high
Set aside a medium bowl of ice water
Once water is at a rolling boil, add green beans and cook for 3-5 minutes or until they reach your ideal tenderness
Drain and immediately submerge beans in ice bath to halt the cooking process
Combine green beans with, crushed Cretan Dakos, tomatoes and toss with dressing to coat
Top with crumbled feta and fresh parsley to garnish
Tips:
1 This salad can be made advance and left out at room temperature for several hours without the feta and up to 4 hours with the feta.
2. For saucier green beans, allow salad to sit and soak up the delicious dressing.
Commentaires