This Greek tomato and green bean salad is simply heirloom tomatoes, green beans, yellow wax beans, red onion, feta, and herbs. Perfect for summer.
You don’t have to be Greek in order for this tomato, green bean, and feta salad to taste like home. Actually, you don’t even have to be at home for this salad to work its magic. We rather like bringing leftovers of this summery loveliness to lunch at work, often tossing in some extra feta and olives as well as a handful of almonds fora little supplemental substance. Because you need as much happiness as you can get at the office. Originally published August 22, 2011.–Renee Schettler Rossi
Tomato and Green Bean Salad
- Quick Glance
- 30 M
- 30 M
- Serves 4
- For the red wine and feta vinaigrette
- 1/2 cup red wine vinegar
- 1 small onion, sliced and grilled until tender
- 6 basil leaves
- 1 teaspoon thyme leaves
- 1/4 cup crumbled feta cheese
- 2 tablespoons Dijon mustard
- 6 garlic cloves, smashed
- 2 shallots, thickly sliced
- 2 tablespoons dried Greek (yes, Greek) oregano, or less to taste
- 2 to 3 teaspoons kosher salt, or to taste
- 1 tablespoon coarsely cracked black pepper
- 3/4 cup extra-virgin olive oil
- For the salad
- 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 (above)
- 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
- Make the vinaigrette
- 1. Combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper in a in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil until smooth and satiny. Season the dressing with pepper. You can use the vinaigrette immediately or set it aside for up to several days, stirring to recombine just before using.
- Assemble the salad
- 2. Bring a pot of salted water to a boil. Fill a large bowl halfway with ice water. Blanch the beans until tender but still snappy, about 3 minutes. Then use tongs or a large slotted spoon to transfer them to the ice water bath, swishing them around. Drain well and place on a clean kitchen towel to dry.
- 3. In a bowl, combine the beans, feta, tomatoes, oregano, red onion, torn herbs, and as much of the vinaigrette as you desire and toss well. Taste and adjust the seasoning with salt and pepper, although taste it first as you may not need more salt due to the feta.
Greek Panzanella Variation
- Add toasted chunks of day-old bread brushed with extra-virgin olive oil and you have a Greek version of the Italian dish panzanella. The author sometimes goes a step further by adding a grilled red or sweet onion, separated into rings.