Tomato and Green Bean Salad
This Greek tomato and green bean salad is simply heirloom tomatoes, green beans, yellow wax beans, red onion, feta, and herbs. Perfect for summer.
For the red wine and feta vinaigrette
Make the vinaigrette
Combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper 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
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 move them to the ice water bath, swishing them around. Drain well and place on a clean kitchen towel to dry.
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.
*What is Greek oregano?
Oregano is generally divided into 2 types--Mediterranean and Mexican. And they're completely different from each other. Shocked? We were, too. Mediterranean oregano is part of the mint family and grows throughout Greece, Italy, Spain, Turkey, Egypt, and Morocco. Greek oregano, specifically, is also known as wild marjoram. It tends to be more earthy, while Italian is a little milder, and Turkish can be quite a bit more pungent but they're all still the same basic plant.
Mexican oregano, just in case you were curious, is a relative of lemon verbena. It has a similar taste to Mediterranean oregano but with overtones of citrus and licorice.