Green bean, tomato, olive & feta salad

Green bean, tomato, olive & feta salad

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

This is a lovely fresh and crunchy summer salad. We eat this one a lot at home. It goes well with anything — especially fish such as snapper. The best part is soaking up the juices with some crusty sourdough!

Ingredients

Quantity Ingredient
1/2 red onion, finely sliced
35ml red wine vinegar
500g green beans, the smaller the better
4 ripe tomatoes, quartered, seeds removed, then the flesh cut into strips
100g kalamata olives
250g good-quality feta, cut into cubes
100ml extra virgin olive oil

Method

  1. Toss the onion in a small bowl with the vinegar and set aside.
  2. Bring a saucepan of salted water to the boil. Remove the stalk end of the beans, then place gently into the boiling water. Cook until just done but still crunchy — usually 2–3 minutes after the water comes back to the boil. Remove from the water and refresh in iced water.
  3. Once cold, remove the beans and drain well on paper towel. Cut each bean diagonally through the centre and place in a large mixing bowl.
  4. Add all the remaining ingredients and toss together. Season with sea salt and freshly ground black pepper.
  5. Serve in a large bowl or on a platter.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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