Prep 15 mins
Cook 20 mins
Lovely versatile green bean and tomato salad or hot side dish. Entry for RSC #7 Summer 2005
Make and share this Two Cheese Green Beans & Tomatoes -- Hot or Cold recipe from Food.com.
- Steam the green beans for about 5 minutes or until tender crisp. I like to leave them whole but they can be used cut in one inch lengths; set aside.
- In a small bowl mix together yogurt, feta cheese, parmesan cheese & pepper.
- Taste and adjust seasoning; do not salt, the cheese & olives are quite salty; set aside.
- In a small casserole or au gratin dish, layer green beans and tomato slices, starting with green beans, as you go cover each tomato layer with a thin coat of the yogurt mixture. Finish the layers with the yogurt mixture. Scatter the chopped olives over all.
- The dish can be served cold as a salad at this point or if you prefer a hot side dish bake in 400°F oven for approximately 20 minutes until heated through, either way it is delicious.
I did not serve the components exactly as the recipe called for but the idea alone to me was worth the rating. All these ingredients are standards in our home and I am always looking for new ways to serve them. I remembered a jar of pickled green beans in my fridge and so I plated some garden fresh tomatoes, along with fresh cold cucumbers, and the pickled beans. Then I made the cheese mixture and put it in a side bowl. I set it on the table as a midday snack with pita pockets and the olives. No cooking needed. Needless to say everything is gone and it was great cold on a hot day!! Thank you!
I will definitely continue to prepare this recipe. I agree that warmed is better than cold. However, I suggest that the best way to insure that the tomatoes do not release their liquid and the cheese does not become stringy is to use the microwave in 15 second segments "until heated through."