Greek Bean Salad
This delicious and healthy tomato and bean salad is fantastic with a steak, grilled chicken thighs, or fish. Serve with some crispy bread for dipping!
Ingredients
- ¼ pound green beans, ends trimmed
- ¼ yellow wax beans, ends trimmed
- ½ cup Onion Feta Vinaigrette (see below)
- 2 tbsp crumbled feta cheese
- 4 vine-ripe tomatoes, preferably heirloom, cut into rough wedges
- 1 teaspoon dry Greek oregano
- ½ small red onion, thinly sliced and separated into rings
- 6 small, picked sprigs parsley, torn
- 6 small, picked sprigs dill, torn
- 16 leaves fresh mint, torn
- Kosher salt and coarsely cracked black pepper
Instructions
- Prepare an ice-water bath in a large bowl and set it right next to the stove.
- Bring a pot of salted water to a boil. Blanch the beans until tender, but still snappy (about 3 minutes), then shock them in the ice-water bath and swish around. This stops the cooking process.
- Drain beans well and dry on a clean towel.
- In a bowl, combine the beans, vinaigrette, feta, tomatoes, oregano, grilled red onion, and torn herbs. Toss well with clean hands. Taste, and adjust the seasoning with kosher salt and pepper.
Kali Orexi, Enjoy Your Meal!
Notes
Optional: Add toasted chunks of day-old bread, brushed with extra-virgin olive oil and seasoned with sea salt and pepper. Bake at 420°, until crispy and brown.
Recipe by Thyme with Catherine at