Easy Green Bean Salad with Tomatoes & Feta
This is a fresh and delicious meal to make for lunch. I like to try to make enough to have leftovers to snack on for a few days too! Did I mention how super easy this salad is to make? It combines fresh herbs and veggies with the wonderful salty flavor of Feta cheese. Perfect for using those farmers market finds!
This recipe is also unique as you can eat it hot or cold! I personally prefer it really cold, right out of the fridge. It just makes the green beans a little more crisp to bite into.
Prep time: 10 minutes
Cooking time: 7 minutes
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
2 T. sherry vinegar
Sea salt and black pepper, to taste
1 c. Feta cheese, crumbled
On 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 transfer to a large bowl of ice water to stop any further cooking.
Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and 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. (This is my personal favorite way to eat it!)
Recommendations: Use organic green beans and tomatoes for the most amazing flavor combo!