This fresh and vibrant salad is the perfect way to celebrate summer produce. Fresh green and yellow beans are tossed with juicy cherry tomatoes, briny olives, feta cheese, and a zesty lemon-garlic dressing. Serve this salad with a glass of chilled Haywire Switchback Vineyard Pinot Gris for the best summer lunch or dinner.
Recipe and Images by: Melissa Leung – Season and Serve Blog
Prep and Cook Time: 30 minutes Total Time: 1 hour
INGREDIENTS
For the Salad:
- 400g green beans, trimmed and halved
- 200g yellow beans, trimmed and halved
- 1 pint cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted and halved
- ¼ cup feta cheese, crumbled
- Water, for boiling beans
For the Dressing:
- 3 cloves garlic, finely chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ¼ cup fresh parsley, chopped
- 1/8 teaspoon sea salt
- ¼ teaspoon ground black pepper
DIRECTIONS
In a large serving bowl, whisk together the garlic, lemon juice, olive oil, red wine vinegar, parsley, salt and pepper. Stir in the cherry tomatoes and Kalamata olives. Toss gently to coat in the dressing and let sit while you prepare the beans.
Bring a large pot of water to a boil. Add the trimmed and halved green and yellow beans and cook for 2 minutes, just until crisp-tender. Drain and immediately rinse under cold water to stop the cooking. Pat completely dry with a clean towel.
Add the blanched beans to the bowl with the tomatoes and olives. Toss everything together until well coated in the dressing.
Cover and refrigerate the salad for 30 minutes to allow the flavours to meld. Just before serving, sprinkle with crumbled feta. Serve with a glass of chilled Haywire Switchback Vineyard Pinot Gris and enjoy!
