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Ingredients
- 1 pound green and yellow Beans, ends snapped off
- 2 medium ripe Tomatoes (about one pound), cored and cut into 1/2" cubes
- 1 small Shallot, minced
- 1 tablespoon lemon juice
- 2 tablespoons minced fresh Parsley leaves
- Freshly ground black pepper
- 2 ounces feta cheese, crumbled (1/2 cup)
- 2 tablespoons extra-virgin olive oil
Instructions
Bring several quarts of water to a boil in a large saucepan. Add the Beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the Beans cool to room temperature. Combine the Tomatoes, Shallot, oil, lemon juice, Parsley and pepper to taste in a large serving bowl. Add the Beans and adjust the seasonings, using salt sparingly. Sprinkle the feta cheese over the salad and serve immediately. Serves 4 to 6 as a first course. Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.
