Greek Green Bean Salad With Feta And Tomatoes Recipes

Steps:

• Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
• Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
• Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
• Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.

Steps:

• Saute onion and garlic in olive oil for a minute or so, be careful not to burn.
• Stir in diced tomaotes,olives & oregano; cook over med. heat for 3 minute.
• Add drained green beans, simmer for another 5 minutes.
• Right before serving, crumbled feta cheese on top.

Steps:

• Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
• Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
• Add the beans and adjust the seasonings, using salt sparingly.
• Sprinkle the feta cheese over the salad and serve immediately.
• Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.