FOR THE SALAD:
- 6 oz fresh green beans, trimmed and halved
- 1/4-1/3 cup chopped red bell pepper
- 1/4 cup chopped tomato [optional]
- 3-4 TBSP crumbled feta
- fresh chopped parsley, to garnish [optional]
GREEK DRESSING:
- 3 TBSP quality extra virgin olive oil
- 1 TBSP white wine or champagne vinegar
- 1 clove garlic, smashed and minced
- 1/2 tsp fresh or dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp dijon mustard
- a pinch of salt and pepper
In a small bowl, whisk together oil, vinegar, garlic, parsley, oregano, dijon 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. I like mine al dente; softened but still crisp! Drain and immediately submerge beans in ice bath to halt the cooking process. Combine green beans with red pepper and tomatoes and toss with dressing to coat. Top with crumbled feta and fresh parsley to garnish.
This salad can be made in advance and left out at room temperature for several hours without the feta and up to 4 hours with the feta. For saucier green beans, allow salad to sit and soak up the delicious dressing, marinade-style.
from Peas and Crayons