Green Bean Feta Salad (Printable)
Crisp green beans, tangy feta, cherry tomatoes, and lemon vinaigrette create a refreshing, light dish.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
02 - 1 small red onion, thinly sliced
03 - 12 cherry tomatoes, halved
→ Cheese
04 - 3.5 ounces feta cheese, crumbled
→ Nuts
05 - 1/4 cup toasted walnuts or almonds, roughly chopped (optional)
→ Dressing
06 - 3 tablespoons extra virgin olive oil
07 - 1 tablespoon freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - 1 small garlic clove, minced
11 - Salt and black pepper, to taste
→ Herbs
12 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the green beans and cook for 3 to 4 minutes until just tender but still crisp.
02 - Drain the beans and immediately transfer to a bowl of ice water to halt cooking and preserve their bright color. Drain thoroughly.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
04 - Add the blanched green beans, sliced red onion, and halved cherry tomatoes to the bowl. Toss gently to coat evenly with the dressing.
05 - Fold in the crumbled feta cheese, toasted nuts if desired, and chopped parsley. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It comes together faster than your coffee cools on a summer morning
- The dressing clings to every curve of the bean without drowning anything
02 -
- Watery beans ruin the dressing, so pat them dry with a towel if you are impatient
- The salad tastes better after ten minutes of sitting, but do not make it more than two hours ahead or the beans go dull
03 -
- Toast extra nuts and store them in a jar, you will find excuses to use them
- Save the blanching water, it is now lightly flavored stock for tomorrow's soup