Green bean and tomato salad 🍅

All variations of this green bean and tomato salad will be amazing.You can substitute oregano with basil, or use whole chopped tomato if that’s all you have on hand. Capers would go nicely if you are not keen on olives. The other ingredient that I often add is some chopped rocket🍃

As always, you can experiment and add more or less of your favourite ingredients. 

You can also replace this with thin asparagus 😉, but when you are tossing the salad, be gentle to avoid breaking the asparagus tips. Click here for my method on Instagram.

Ingredients

• 400g green beans, trimmed and cut to three
• 200g roma or cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted if you prefer
• 1 small or 1/2 spanish onion, chopped 
• 150g crumbled feta,  or grilled halloumi pieces 

Dressing 

• 2 tablespoons white or red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 clove garlic, crushed
• 1 tsp dried oregano
• 1 teaspoon Dijon mustard 
• 3/4 tsp salt
• 1/2 tsp pepper

1. Whisk together the dressing ingredients so the flavours can combine while you prep the other ingredients.
2. Wash beans and trim ends before cutting into bite sized pieces.
3. Bring a medium-sized pot of water to a boil, add a generous amount of salt, then add beans and cook for 2 minutes, or until barely tender-crisp. 
4. While the beans cook, cut tomatoes in half and chop your onion
5. When the beans are tender crisp, drain into a colander placed in the sink, then pop them in a bowl of ice cold water until they have cooled down. This is to stop the cooking process and ensure your beans stay green and don't become soggy. Drain beans again, then blot them dry with a paper towel if required.
6. Combine beans, tomatoes, chopped onion and olives in a salad bowl, then toss with the dressing, stirring until the vegetables are well-coated with dressing. Best to add the dressing as close to serving as possible.
7. Add crumbled feta  and stir just to combine