Green Bean and Bacon Salad with Tangy Vinaigrette

Ingredients

• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Olive oil (3 tablespoons)
• Red wine vinegar (2 tablespoons)
• Dijon mustard (1 tablespoon)
• Fresh parsley (2 tablespoons, chopped)
• Feta cheese (1/2 cup, crumbled)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/2, thinly sliced)
• Bacon (4 slices, cooked and crumbled)
• Green beans (1 pound, trimmed)

Instructions

1. First, bring a large pot of salted water to a rolling boil. Add the green beans and cook them for 3-4 minutes until they are crisp yet tender. Immediately drain the beans and rinse them under cold water to halt the cooking process.
2. Next, in a large mixing bowl, combine the blanched green beans, crumbled bacon, thinly sliced red onion, halved cherry tomatoes, crumbled feta cheese, and chopped fresh parsley.
3. In a separate bowl, prepare the vinaigrette. Whisk together the Dijon mustard, red wine vinegar, and olive oil. Season it with salt and pepper, adjusting to taste.
4. Drizzle the vinaigrette over the salad, ensuring that all the ingredients are well-coated. Toss the salad gently so as not to bruise the beans and tomatoes.
5. Once dressed, refrigerate the salad for at least 30 minutes. This allows the flavors to meld together and the beans to soak up part of the vinaigrette.
6. Serve the salad chilled. Enjoy this refreshing dish as a standalone meal or pair it with grilled chicken or fish for a complete dining experience.