greek style green bean salad

 We had a bumper crop of cherry tomatoes this summer.  I was only going to buy one cherry tomato plant but ended up with four different varieties, tomato plant retail therapy-I guess.  They all produced pretty well but two were outstanding, A+.  The little yellow and red round cherry tomatoes ended up in just about everything I put on the table this summer.  The exotic bright orange and yellow pear tomatoes were good but not big producers but I'm okay with that as the other two plants picked up the slack.

Yesterday I made another salad recipe featuring-guess what!  I love Greek salads and this salad has just about everything except the salty black olives but they could easily be added.  I'm really into this block feta cheese cut in slices placed over the salad, then you can kind of 'do your own thing' with the feta as you eat your way through this delicious summery green bean salad.  

Greek Style Green Bean Salad
Serves 4, generously

1 pound fresh green beans, ends trimmed

1/4 cup mixed finely chopped fresh herbs, oregano, parsley, marjoram, basil

2 cups cherry tomatoes, cut in half

1/2 cup thinly sliced red onion

2 cups thinly sliced cucumbers

Feta cheese in a block, sliced

for the dressing

2 tablespoons aged sherry vinegar

4 tablespoons extra virgin olive oil

1 tablespoons fresh lemon juice

Sea salt and freshly ground black pepper, to taste

Instructions

Cook the green beans in salted boiling water for 3 minutes, drain and place beans in an ice bath.

Drain the beans when they are chilled and place in a large bowl with the fresh herbs, tomatoes, onion and cucumbers.

Whisk together the dressing ingredients and pour over the green bean salad, toss to mix.

Taste for seasoning, add additional salt and pepper if necessary.

Place slices of feta cheese on top of the salad.

Notes

Serve chilled in individual bowls with slices of feta on the side.

Greek olives are also nice with additional fresh oregano.