Recipe by Derf
Lovely versatile green bean and tomato salad or hot side dish. Entry for RSC #7 Summer 2005
Top Review by Maeven6
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!
- 1⁄2 lb fresh green beans
- 0.39 lb plain yogurt (a little over half a cup)
- 1⁄4 cup feta cheese, crumbled (I used Greek herbed)
- 1⁄4 cup parmesan cheese, shredded
- 1⁄2 teaspoon cracked pepper
- 2 medium tomatoes, sliced
- 5 -6 kalamata olives, pits removed & rough chopped, more if you wish
Directions See How It's Made
- 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.