Ingredients and Weight:
- Green beans, trimmed: 1 pound (450g)
- Red onion, thinly sliced: 1/2 medium (60g)
- Feta cheese, crumbled: 1/2 cup (50g)
- Cherry tomatoes, halved: 1 cup (150g)
- Olive oil: 1/4 cup (60ml)
- Red wine vinegar: 2 tablespoons (30ml)
- Dried oregano: 1 teaspoon (5g)
- Salt and pepper to taste
Preparation Time:
Cooking Time:
- 5 minutes (for blanching)
Difficulty Level:
Preparation Method Steps:
- Bring a large pot of salted water to a boil.
- Add the green beans and blanch for 2-3 minutes, or until just tender.
- Remove the green beans from the boiling water and immediately plunge them into an ice bath to stop the cooking process.
- Strain the green beans and pat them dry.
- In a large bowl, combine the green beans, red onion, feta cheese, cherry tomatoes, olive oil, red wine vinegar, and oregano.
- Season with salt and pepper to taste.
- Toss to combine and serve immediately.
Nutritional Information (per serving):
- Calories: 150
- Fat: 10g
- Protein: 5g
- Carbohydrates: 15g
- Fiber: 3g
Dish Characteristics:
- Crisp and refreshing
- Colorful and visually appealing
- Tangy and savory flavors
- Ideal as a side dish or light lunch
User Comments:
- "This salad is a summer staple in my house. It's so easy to make and always a crowd-pleaser."
- "Love the combination of green beans, tomatoes, and feta. The oregano adds a nice touch of flavor."
- "Perfect for a healthy and satisfying side dish. I often add grilled chicken or shrimp to make it more filling."
- "I love the tanginess of the red wine vinegar. It really complements the flavors of the other ingredients."
- "This salad is a great way to use up leftover green beans. It's quick, easy, and delicious."
Special Precautions and Tips:
- If you don't have red wine vinegar, you can substitute white wine vinegar or apple cider vinegar.
- Add a pinch of sugar to balance the acidity of the vinegar, if desired.
- For a zesty twist, add a squeeze of lemon juice.
- Refrigerate any leftovers for up to 3 days.
