Tomato & Green Bean Salad
Bright al dente green beans with cherry tomatoes, Parmesan cheese all tossed in a simple vinaigrette.
Ingredients
Salad
- 1 1/2 pounds green beans, ends trimmed and cut into 2-3 inch pieces
- 10-12 oz. cherry tomatoes halved
- 2 large shallots, tossed in a little olive oil and sea salt and roasted at 400 F for 10 minutes
- 1/2 cup pitted Kalamata olives, halved
- 4-6 oz. feta cheese, cubed or crumbled
- 1/2 teaspoon dried oregano
Dressing
- 1 teaspoon Dijon
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup Pinot Grigio White Wine Vinegar (Bertolli makes this, but plain white wine vinegar works too)
- 1/2 cup extra-virgin olive oil
- S & P to taste
Instructions
- Toss all together and season with oregano, salt, and pepper!
- You can also simply use feta, tomatoes and beans for a super easy, beautiful salad!
