Greek Green Bean Salad
30 min
total
4
people
332
calories per serving
Ingredients
4 people
- 600 gGreen bean (trimmed)
- 2 pcVine tomato (in wedges)
- 1 pcRed onion (thinly sliced)
- 50 gBlack olive (pitted)
- 2 pcGarlic (finely minced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 tspOregano
- 1 tbspFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gFeta cheese (crumbled)
Method
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.
- 1
Plunge the trimmed beans into boiling salted water. They should remain crunchy. Refresh immediately in ice water to set the chlorophyll.
- 2
Cut the tomatoes into wedges and the red onion into thin slices. Finely mince the garlic.
- 3
Emulsify the olive oil with the lemon juice, oregano, and garlic. The mixture should be cloudy and bound.
- 4
Mix the vegetables with the sauce, olives, and crumbled feta. Let rest for 10 minutes for the flavors to infuse.
Frequently asked questions
How do you get this dish right?
- Do not overcook the beans; they should have a bite.
- Use a bold olive oil; it's what binds all the ingredients together.
How long does this dish keep?
Keep for 24 hours in the fridge. The beans lose their bright color with the lemon acidity beyond that.
4.5
27 reviews
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