Greek Green Bean Salad

Crisp green beans just blanched, tossed with sharp lemon acidity and fragrant oregano. Black olives provide a salty depth that contrasts with the fresh tomatoes.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 357
• Protein: 10 g
• Carbs: 17 g
• Fat: 27 g

Ingredients

• 600 g Green bean ( trimmed )
• 2 piece Vine tomato ( in wedges )
• 1 piece Red onion ( thinly sliced )
• 50 g Black olive ( pitted )
• 2 piece Garlic ( finely minced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Oregano
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Feta cheese ( crumbled )

Instructions

1. Blanch the beans

   Plunge the trimmed beans into boiling salted water. They should remain crunchy. Refresh immediately in ice water to set the chlorophyll.

2. Prepare the garnish

   Cut the tomatoes into wedges and the red onion into thin slices. Finely mince the garlic.

3. Make the dressing

   Emulsify the olive oil with the lemon juice, oregano, and garlic. The mixture should be cloudy and bound.

4. Assemble and marinate

   Mix the vegetables with the sauce, olives, and crumbled feta. Let rest for 10 minutes for the flavors to infuse.

Chef's tips

• Do not overcook the beans; they should have a bite.
• Use a bold olive oil; it's what binds all the ingredients together.

Storage

Keep for 24 hours in the fridge. The beans lose their bright color with the lemon acidity beyond that.