Summer Green Bean Salad

Directions

1. 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.
2. 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.
3. 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.