Green Bean and Cherry Tomato Salad
Servings 4
Equipment
- Medium Saucepan
Ingredients
Vinaigrette:
- 3 tbsp olive oil
- 1-2 tbsp fresh lemon juice
- ¾ tsp Dijon mustard
- Honey, to taste
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Salad:
- ½ lb green beans
- handful of cherry tomatoes, halved
- ¼ red onion, sliced thinly **Soak in ice water for 10 minutes if their flavor is too strong.
- Feta cheese crumbles, to taste
Instructions
- Make the vinaigrette by combining the olive oil, lemon juice, Dijon mustard, honey, garlic, sea salt, and freshly cracked black pepper, to taste, in a small jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.
- Prepare the green beans by bringing a medium saucepan of water to a boil over medium-high heat. Season the water very well with sea salt. Add the green beans and simmer for 2 minutes (crisp-tender) to 3 minutes (tender).
- Immediately remove the green beans from the boiling water and plunge them into a large bowl of ice water to stop the cooking process and to preserve the bright green color.
- Place the green beans on a tea towel to drain the water. Trim the green bean ends and cut them in half, then place them into a serving bowl.
- Prepare the salad by adding the tomatoes and red onion to the bowl, then drizzle with some of the well-shaken vinaigrette; toss to coat evenly.
- Top with feta cheese crumbles and season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.