Green Bean Salad with Tomatoes and Feta
This Green Bean Salad is the best!
Serves 4 to 6 TIME 40 minutes
WHY THIS RECIPE WORKS
To make the beans in this salad tender, bright green, and deeply flavored, we blanched them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softened the pectin in the beans’ skins, so they became tender before losing their vibrant color; it also seasoned them inside and out. We made these flavorful green beans the star ingredient in a summer-perfect salad.
INGREDIENTS
1 ½ pounds green beans trimmed and cut into 1- to 2-inch lengths
¼ teaspoon table salt, plus salt for blanching
12 ounces cherry tomatoes, halved
¼ cup extra virgin olive oil
2 tablespoons chopped fresh mint (I leave this out)
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
¼ teaspoon table salt, plus salt for blanching
¼ teaspoon pepper
2 ounces feta cheese crumbled (½ cup)
BEFORE YOU BEGIN
If you don’t own a salad spinner, lay the green beans on a clean dish towel to dry in step 2. The blanched, shocked, and dried green beans can be refrigerated in a zipper-lock bag for up to two days.
INSTRUCTIONS
- Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and ¼ cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.
- While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath. When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.
- Place green beans, tomatoes, oil, mint, parsley, lemon juice, pepper, and salt in bowl and toss to combine. Transfer to platter, sprinkle with feta, and serve.
