Green Bean, Tomato, and Feta Salad Oreganato

Ingredients

• 12 oz. fresh green beans, ends trimmed and cut into bite-sized pieces
• 1 lb. cherry or grape tomatoes, cut in half
• 2 green onions, cut on the diagonal into thin slices
• 1/2 cup crumbled Feta cheese
• 3 T olive oil
• 2 T red wine vinegar
• 1 tsp. lemon zest
• 1 T fresh-squeezed lemon juice
• 3/4 tsp. salt
• 1/2 tsp. freshly-ground black pepper
• 1/2 tsp. dried oregano

Directions

1. Start by whisking the dressing ingredients together, then set the bowl aside so the flavors have a little time to mingle while you handle the vegetables.
2. Trim the green beans and cut them into bite-sized pieces, giving them a rinse first if they need it.
3. Bring a medium-sized pot of water to a boil. Salt the water generously, add the beans, and cook them for 3-4 minutes, just until they are barely tender but still crisp. Taste one so you know where you are.
4. As the beans cook, halve the cherry tomatoes and cut the green onions into thin slices on the diagonal.
5. Once the beans are tender-crisp, pour them into a colander in the sink. Run cold water over them until they have cooled down.
6. Drain the beans once more, then spread them between a double layer of paper towels and pat them dry. Don’t rush past this part, or the salad can turn watery.
7. Add the beans, tomatoes, and green onions to a salad bowl. Pour in the tangy dressing and toss until the vegetables are evenly coated.
8. Scatter in the crumbled Feta and stir gently, just enough to work it through the salad.
9. Serve right away.
10. This is best made to eat soon after tossing, since cold tomatoes lose some of their flavor. That said, leftovers can still be worth saving after a night in the fridge, so don’t be too quick to toss them.