Fresh Green Bean Salad with Feta Cheese in 15 Minutes

Instructions:

1. Boil the water. Fill a large pot with water and add 1 tbsp sea salt. Note: Salted water seasons the beans from the inside out during the short cook time.
2. Blanch the beans. Add 1 lb fresh green beans to the rolling boil and cook for exactly 3 minutes until they are vibrant green and lose their raw grassy taste.
3. Shock the beans. Use tongs to move the beans into a large bowl of ice water for 2 minutes. Check they are cold to the touch.
4. Dry thoroughly. Drain the beans and pat them dry with a kitchen towel. Note: This prevents the dressing from becoming watery and bland.
5. Whisk the dressing. In a small jar, combine 3 tbsp extra virgin olive oil, 1.5 tbsp lemon juice, 1 minced garlic clove, and 1 tsp dried oregano. Shake until the liquid looks cloudy and thick.
6. Prep the vegetables. Halve 1 cup cherry tomatoes and paper thinly slice 1/4 cup red onion.
7. Toast the nuts. Heat 1/2 cup walnuts in a dry pan over medium heat for 3-4 minutes until they smell toasted and look golden.
8. Combine and toss. Mix the beans, tomatoes, and onions in a large bowl. Pour over the dressing and toss well.
9. Final assembly. Add 1/2 cup crumbled feta cheese and the toasted walnuts. Toss gently to avoid breaking the cheese into dust.
10. Season. Add black pepper to taste and serve immediately. > Chef's Tip: If your red onion tastes too sharp, soak the slices in a bowl of ice water for 5 minutes before adding them to the salad. This removes the sulfurous bite but keeps the crunch. Classic Caprese Salad: A Taste of Italy Done Right — Savor the brilliance of a classic caprese salad! Juicy heirloom tomatoes, cre...Classic caprese salad recipe Italian Summer on a Plate — Transport to Italy with my Caprese salad recipe Fresh mozzarella ripe tomatoe...Classic Seven Layer Salad Recipe: My Family’s Retro Picnic Favourite — Looking for a fresh and easy seven layer salad recipe? This pea layered salad... $img_2$