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Green Bean Salad -Greek Style

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Time to cut back the oregano before it overtakes the entire garden, it’s growing like a weed in it’s little corner of the world.  Speaking of the world, last Friday I shared a French inspired recipe for a sable breton galette and this week I’ve moved on to Greece with my Greek inspired green bean salad with a generous variety of fresh herbs from my garden.  In addition to fresh oregano, which is traditional in a Greek salad, all kinds of fresh herbs work well in this salad – I added a combination of lemon basil, parsley, summer savory and tarragon.  I love the flavors of fresh herbs in a green bean salad so when I found this recipe from the University of Wisconsin School of Medicine and Public Health for Green Bean and Tomato Greek Salad under a recipe section which refers to ‘a healthier you’,  I thought of the fresh green beans and tomatoes I picked up at the market and a healthier me.  I made a few adaptions to the recipe, mostly all in the dressing part of the recipe and I also added a few sliced cucumbers.  While my husband and son were happily playing in a golf tournament over the weekend, I enjoyed a plate of this Greek style green bean salad all to myself for dinner last night with no worries about grilling up a piece of chicken or steak to go along side.  There is nothing I like more on a warm Summer evening than a simple dinner featuring a few of my favorite veggies -green beans, tomatoes and cucumbers.

Green Bean Salad -Greek Style

Yield: 6 servings

Adapted from the University of Wisconsin School of Medicine and Public Health, Carbone Cancer Center.

Ingredients

  • 1 pound fresh green beans, ends snipped
  • 2 cups cherry tomatoes, cut in half
  • 1/2 cup thinly sliced red onion
  • 2 cups thinly sliced cucumbers
  • 3/4 cup light feta cheese, crumbled
  • for the dressing
  • 2 tablespoons sherry vinegar, or red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup, mixed finely chopped fresh herbs, I used oregano, tarragon, lemon basil, and parsley
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Cook the beans in salted boiling water until crisp-tender, drain and place in a bowl with ice water.
  2. Drain the beans when they are chilled and place in a large bowl.
  3. Add the tomatoes, red onion, cucumbers and feta cheese.
  4. make the dressing
  5. Whisk together the vinegar, olive oil, herbs, lemon juice, salt and pepper to taste.
  6. Pour the dressing over the green bean salad and toss to mix.
  7. Add more salt and pepper if needed and serve.
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