Description
Experience the vibrant flavors of summer with our refreshing Green Bean and Tomato Salad, featuring blanched beans, juicy tomatoes, and whipped basil feta. A delightful dish that captures the essence of the season.
Ingredients
Scale
- 1 pound assorted types of green beans
- 1 cup cherry tomatoes, cut in half
- 2 medium-sized tomatoes, roughly chopped
- 1/4 cup basil leaves
- Chive blossoms or 2 tablespoons minced chives
- 1 Meyer lemon
- 1 cup whipped feta cheese
- 1 garlic clove
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/4 teaspoon chili powder
- 1/2 cup walnuts
- 1 shallot, thinly sliced
- Pinch of sea salt
Instructions
- Blanch the green beans: Bring a large pot of water to a boil. Add the green beans and cook for 2-3 minutes, until they turn bright green. Immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain and set aside.
- In a food processor, combine the whipped feta cheese, basil leaves, garlic clove, juice of Meyer lemon, salt, olive oil, and chili powder. Process until smooth and well combined.
- Heat a cast iron skillet over medium heat. Add the walnuts and toast them, stirring occasionally, until they turn golden and fragrant. Remove from heat and set aside.
- On a serving plate, spread a layer of whipped feta. Arrange the blanched green beans, cherry tomatoes, and chopped tomatoes on top of the whipped feta. Sprinkle the toasted walnuts and sliced shallots over the salad.
- Finish off the salad with chive blossoms or minced chives. Sprinkle a pinch of sea salt over the salad. Serve the Green Bean Tomato Salad as a side dish.