Enhanced Green Bean and Egg Salad

Ingredients

Green beans

1 pound, trimmed

Eggs

4, hard-boiled and sliced

Cherry tomatoes

1 cup, halved

Red onion

1/4 cup, finely sliced

Kalamata olives

1/2 cup, halved and pitted

Feta cheese

1/2 cup, crumbled

Fresh parsley

1/4 cup, chopped

Extra virgin olive oil

3 tablespoons

Lemon juice

2 tablespoons, freshly squeezed

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil over medium-high heat.
2. Add the trimmed green beans to the boiling water and cook for 4-5 minutes, or until they are crisp-tender. Drain the beans and immediately rinse them under cold water to halt the cooking and preserve their vibrant green color.
3. In a large mixing bowl, combine the cooked green beans, sliced hard-boiled eggs, halved cherry tomatoes, finely sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Gently toss to mix the ingredients without breaking the eggs.
4. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper until well combined. Adjust seasoning to your taste.
5. Pour the dressing over the salad mixture and gently toss to ensure everything is well-coated with the dressing.
6. For the best flavor, cover and refrigerate the salad for at least 30 minutes to allow the ingredients to meld together.
7. Serve chilled and savor this refreshing salad as a light meal or a delightful side dish.