Green Bean, Tomato, and Feta Salad Oreganato

Directions

Whisk together the dressing ingredients so the flavors can combine while you prep the other ingredients. Trim ends of beans and cut into bite-sized pieces, washing if needed. Bring a medium-sized pot of water to a boil, add a generous amount of salt, then add beans and cook for 3-4 minutes, or until barely tender-crisp. While beans cook, cut cherry tomatoes in half and slice green onions in thin diagonal slices. When beans are tender-crisp, drain into a colander placed in the sink, then rinse beans with cold water until they’re cool. Drain beans again, then put them between a double layer of paper towels and blot dry. Combine beans, tomatoes, and green onions in a salad bowl, then toss with the tangy dressing, stirring until the vegetables are well-coated with dressing. Add crumbled Feta and stir just to combine. Serve immediately. I didn’t think this would keep well in the refrigerator because chilling tomatoes takes away their flavor, but it was actually still very good after a night in the fridge. I wouldn’t purposely make it ahead, but if you have leftovers, go ahead and save them and you might be surprised.