This tomato and green bean salad is my version of a Greek steak house salad—it’s fantastic with a steak or any kind of protein. Add toasted chunks of day-old bread, brushed with extra-virgin olive oil, and it’s a Greek version of the Italian dish panzanella. I recommend going a step further by adding a grilled Spanish or sweet onion, separated into rings, as the char flavor works perfectly with the ripe fruit and vegetables.–Michael Psilakis
LC Summer Defined Note
We just want to remind you that you don’t have to be Greek for this recipe to taste like home. That is all.
Tomato and Green Bean Salad Recipe
Hands-On Time: 30 minutes | Total Time: 30 minutes | Serves 4
- 1/2 pound string beans, preferably a mix of green beans and yellow wax beans, ends trimmed
- 1/3 to 1/2 cup Red Wine and Feta Vinaigrette
- 2 tablespoons crumbled feta cheese
- 4 vine-ripe tomatoes, preferably heirloom, cut into rough wedges
- 1 teaspoon dried Greek oregano
- 1/2 small red onion, thinly sliced and separated into rings
- 6 small sprigs parsley, leaves picked and torn
- 6 small sprigs dill, leaves picked and torn
- 16 leaves fresh mint, torn
- Kosher salt and coarsely cracked black pepper
- 1. Prepare an ice water bath and bring a pot of salted water to a boil. Blanch the beans until tender but still snappy, about 3 minutes, then shock them in the ice water bath, swishing them around. Drain well and place on a clean towel to dry.
- 2. In a bowl, combine the beans, vinaigrette, feta, tomatoes, oregano, red onion, and torn herbs. Toss well with clean hands. Taste and adjust the seasoning with kosher salt and pepper.
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Tomato and Green Bean Salad Recipe © 2009 Michael Psilakis. Photo © 2009 Christopher Hirsheimer. All rights reserved.