Green Bean Salad With Tomatoes and Feta
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 lb green beans, green and yellow, ends snapped off
- 2 medium tomatoes, ripe (about one pound)
- 1 small shallot, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley leaves, minced
- fresh ground black pepper
- 2 ounces feta cheese, crumbled (1/2 cup)
- 2 tablespoons extra virgin olive oil
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>