Simple Greek Summer Salad
10-12 ounces of fresh green beans (ends trimmed and rough chopped)
1 pound of cherry tomatoes (halved)
2 bunches of green onions (diced)
3 tablespoons olive oil
2 tablespoon red wine vinegar (may substitute with balsamic vinegar)
1 tablespoon fresh squeezed lemon juice
1 teaspoon fresh lemon zest
3/4 teaspoon sea salt
3/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 cup finely crumbled Feta cheese
Bring a pot of salted water to a rolling boil. Drop in the chopped green beans and cook until bright green and barely crisp-tender, about 3-4 minutes. Drain and plunge the green beans in a bowl of ice water for 1 minute to stop the cooking. Drain and THOROUGHLY dry any excess water with paper towels (to avoid a watery salad). Once dried, add the green beans, halved cherry tomatoes and diced green onions into a large mixing bowl.
In a separate mixing bowl, whisk together all of the dressing ingredients until well blended. Pour into the mixing bowl with the vegetables and toss to evenly coat and blend. Cover and chill in the fridge for 30 minutes, or up to 6 hours before ready to serve. Just before serving, stir in the crumbled Feta cheese.