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 Home Is Where The Tomato And Green Bean Salad Is Note
You don’t have to be Greek for this recipe to taste like home. And actually, you don’t have to be at home for this salad to work its magic. We rather like to have it for lunch at work. When we think of it, we toss in some olives as well as some extra feta and sometimes a handful of almonds, just to help see us through the day.
Tomato and Green Bean Salad Recipe
- Quick Glance
- 30 M
- 30 M
- 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 flat-leaf parsley, leaves picked and torn
- 6 small sprigs dill, leaves picked and torn
- 16 leaves 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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