Recipe video above. This is a great salad to make in big bowls for gatherings! Also ideal to prep ahead for the week - it lasts for days undressed.
Keyword: cherry tomato salad, green bean salad
Author: Nagi | RecipeTin Eats
1 lb / 500g green beans, trimmed
350g / 12ozcherry tomatoes, halved
1/2red onion, finely sliced
120g / 4ozfeta, crumbled
2tbsplemon juice(or white wine vinegar)
6tbspextra virgin olive oil(adjust to taste)
1 1/2tspdijon mustard
1garlic clove, minced
Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.
Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and simmer for 2 minutes (tender) to 3 minutes (tender).
Drain in colander then run under cold tap water to cool (or plunge into bowl of ice water).
Drain well then pat dry with clean dish towels.
Place beans in a bowl with tomato and onion. Drizzle with dressing, then toss. Garnish with feta. Serve!
To make ahead / store - keep dressing separate, salad can remain in fridge for 3 to 4 days. Once dressed, it's still lovely the next day - unlike other salads, it doesn't die into a watery mess!Makes enough to serve 6 people as the primary side salad at a meal. At a gathering with other sides, it will serve 10 to 14.