
Green bean and tomato salad š
AllĀ variations of this green bean and tomato salad will be amazing.You can substitute oregano with basil, or use whole chopped tomato if thatās all you have on hand. Capers would go nicely if you are not keen on olives. The other ingredient that I often add is chopped rocketš If you canāt tolerate garlic, maybe try garlic infused extra virgin olive oil.Ā We have a beautiful one from Pukara Estate.
As always, you can experiment and add more or less of your favourite ingredients.Ā
I hope you enjoy!
Ingredients
- 400gĀ green beans trimmed and cut in half
- 200g roma or cherry tomatoes, halved
- 1/2 cup pitted kalamata olivesĀ
- 1 small or 1/2 chopped spanish onionĀ
- 150gĀ crumbled feta or grilled halloumi piecesĀ
DressingĀ
- 2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 clove garlic minced
- 1/2 tsp fresh oregano leaves or 1 tsp dried oregano
- 1 teaspoon dijon mustardĀ
- 3/4 tsp salt
- 1/2 tsp pepper
Method
- Whisk together the dressing ingredients so the flavours can combine while you prep the other ingredients.
- Wash beans and trim ends before cutting into half or bite-sized pieces.
- 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.Ā
- While the beans cook, cut tomatoes in half and chop your onion
- When the beans are tender-crisp, drain into a colander placed in the sink, thenĀ pop them in a bowlĀ 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.
- 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.
- Add crumbled feta and/or avocado pieces and stir just to combine.