Ingredients
Whipped Basil Feta
- 1 cup whipped feta cheese
- 1/4 cup fresh basil leaves
- 1 garlic clove
- Juice of 1 Meyer lemon
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/4 teaspoon chili powder
Salad
- 1 pound assorted green beans, trimmed
- 1 cup cherry tomatoes, halved
- 2 medium tomatoes, roughly chopped
- 1/2 cup walnuts
- 1 shallot, thinly sliced
- Chive blossoms or 2 tablespoons minced chives
- Pinch of flaky sea salt
Instructions
Make the Whipped Basil Feta
- In a food processor, combine the whipped feta, basil leaves, garlic clove, Meyer lemon juice, salt, olive oil, and chili powder. Blend until completely smooth and creamy — it should be the color of pale spring green and taste bright, tangy, and just slightly spicy. Scrape down the sides and pulse once more. Set aside at room temperature while you prep the salad.
Blanch the Green Beans
- Bring a large pot of well-salted water to a rolling boil. Add the green beans and cook for exactly 2-3 minutes — they should turn vivid bright green and still snap cleanly when you bend one. Immediately transfer to a large bowl of ice water to stop the cooking. Let them sit until completely cool, then drain thoroughly and pat dry.
Toast the Walnuts
- Heat a dry cast iron skillet over medium heat. Add the walnuts and toast for 2-3 minutes, shaking the pan frequently, until they smell nutty and warm and have turned golden in spots. Watch them carefully — they go from toasted to burnt in seconds. Transfer to a plate to cool, then roughly chop.
Assemble the Salad
- Spread a generous layer of the whipped basil feta across the bottom of a large serving plate or shallow bowl — use the back of a spoon to create swoops and valleys.
- Arrange the blanched green beans over the feta, then scatter the halved cherry tomatoes and chopped tomatoes on top. Sprinkle with toasted walnuts and thinly sliced shallot. Finish with chive blossoms or minced chives and a pinch of flaky sea salt. Serve immediately while the beans are still cool and crisp against the creamy feta.