Summer Green Bean Salad
Summer Green Bean Salad
Salads
Ingredients
- 1 lb. fresh green beans, rinsed, trimmed
- 1/4 cup plus 1/2 tsp. kosher salt, divided
- 1 clove garlic, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon Fustini's Vinoso red wine vinegar
- freshly ground black pepper
- 2 tablespoons Fustini's Garlic olive oil
- 1/4 red onion, thinly sliced
- 1 cup halved cherry tomatoes
- 1/2 cup pitted halved Kalamata olives
- 3 oz. feta, torn into chunks
Directions
- Fill a large pot halfway with water and bring to a boil. Stir in 1/4 cup salt, then add green beans. Cook, stirring occasionally, until just tender, 3 to 4 minutes.
- Meanwhile, fill a large bowl halfway with ice. Pour in water so the bowl is three-quarters full. Using a slotted spoon or tongs, transfer green beans to ice water. Let sit until chilled, about 10 minutes. Drain and dry in a salad spinner or pat dry with paper towels.
- In a large bowl, whisk garlic, lemon juice, vinegar, and remaining 1/2 teaspoon salt until combined. Let sit for 5 minutes. Whisk in pepper. While whisking, slowly add the olive oil until emulsified. Add beans, onion, tomatoes, olives, and 2 ounces of feta to the dressing. Using tongs, lightly toss to combine. Top with remaining 1-ounce feta.
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