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Mediterranean Green Bean and Cherry Tomato Salad
Experience the fresh and vibrant flavors of the Mediterranean with this crisp, colorful salad. The snap of the blanched green beans pairs perfectly with the juicy burst from the cherry tomatoes. Drizzled with a homemade tangy vinaigrette and topped with creamy feta and aromatic basil, this salad is sure to be a refreshing delight.
Ingredients
- Salt
- 1 teaspoon, plus more to taste
- Black pepper
- 1/2 teaspoon, plus more to taste
- Honey
- 1 tablespoon
- Dijon mustard
- 1 tablespoon
- Red wine vinegar
- 2 tablespoons
- Extra virgin olive oil
- 1/4 cup
- Fresh basil
- 1/4 cup, chopped
- Feta cheese
- 1/2 cup, crumbled
- Red onion
- 1/2, thinly sliced
- Cherry tomatoes
- 2 cups, halved
- Green beans
- 1 pound, ends trimmed
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until they are crisp-tender. Drain the beans and immediately rinse under cold water to stop the cooking process.
- In a large bowl, combine the blanched green beans, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and freshly chopped basil.
- For the vinaigrette, in a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
- Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This salad tastes even better when made ahead, making it a perfect choice for picnics or potlucks.
- Serve the salad chilled, and enjoy the refreshing Mediterranean flavors.
Tips
- For a heartier version, add some cooked pasta or grilled chicken.
- For a vegan version, omit the feta cheese and use agave nectar instead of honey.
Dietary Information
Servings: 6 Dish Type: Salad Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 50 minutes (including chilling time) Calories: 185 Fat: 14g Carbs: 12g Protein: 5g Sodium: 420mg Sugar: 6g
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