Some of the best flavors of the summer garden are highlighted in this simple salad.
Green Bean Salad with Tomatoes and Feta Cheese from Vegetables Every Day by Jack Bishop
1 lb. green beans (preferably a mix of green and yellow beans), ends snapped off
2 medium ripe tomatoes (about 1 lb)
1 small shallot, minced
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 tablespoons minced fresh parsley leaves
Freshly ground black pepper
2 ounces feta cheese, crumbled (about 1/2 cup)
Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry, and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
Combine the tomatoes, shallot, oil, lemon juice, parsley, and pepper to taste in large serving bowl. Add the beans and adjust the seasoning, using salt sparingly. Sprinkle the feta cheese over the salad and serve immediately.
Option: Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnutes and crumbled goat cheese (instead of the feta) just before serving.