Green Bean Salad

A light warm-weather side of briefly boiled green beans, sweet grape tomatoes, and crumbled feta tossed in olive oil and apple cider vinegar.

Ingredients

• 1 pound fresh green beans, stems trimmed
• ½ cup olive oil
• ¼ cup apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 10 oz grape or cherry tomatoes, halved
• 2 tablespoons freshly minced parsley
• 8 ounces feta cheese, crumbled

Steps

1. Bring 6 cups of water to a boil. Drop in the green beans and cook 3 minutes.
2. Fill a large bowl with ice water. Drain the beans and plunge them into the ice bath to halt cooking.
3. Drain again and combine the beans with tomatoes and parsley in a large bowl; toss.
4. Add oil, vinegar, salt, and pepper to a jar, seal, and shake hard until emulsified.
5. Pour the dressing over the salad and toss. Fold in feta gently so it stays in pieces.
6. Serve right away, with extra feta on top if you like.

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