Dilly Green Bean Salad

Adapted from Food Network

*I have made this exact same salad with cucumbers instead of green beans.  Obviously, don't blanche the cucumbers, if you decide to go that route.

  • 1 lb. green beans, trimmed
  • 1 c. feta cheese, crumbled
  • 1 c. cherry tomatoes, halved
  • 2 Tbsp. chopped red onion
  • 3 Tbsp.  Wild Fernleaf Dill Infused Olive Oil
  • 2 Tbsp.  Red Wine Vinegar
  • Salt and Pepper to taste

Blanche the green beans in a large pot of boiling water and cook until crisp-tender, about 2 minutes. Drain well, pat dry, and place them in a large bowl. Combine with feta cheese, red onion and tomatoes.

Pour on the olive oil and red wine vinegar, season with salt and pepper and toss well. Let marinate for 1 hour before serving.

Serves 4-6.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil