The perfect summer light main course salad or side dish — Feta, red onion, and mint are a classic Mediterranean flavor combination.
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 clove garlic, finely minced
1/4 teaspoon oregano
Salt and freshly ground pepper, to taste
1 lb. green beans, trimmed
8 ounces mild Feta, cut into ½” cubes
1/2 cup mint leaves, roughly chopped
1/2 small red onion, thinly sliced into half moons
Place vinegar, oil, garlic, oregano, salt and pepper in a jar with tight fitting lid and shake vigorously. Set aside.
Prepare a cold water bath (large enough to hold a colander) with ice.
Bring large saucepan of salted water to a boil. Add beans and cook until crisp-tender, about 3–4 minutes. Immediately drain, and transfer beans to ice water until very cold. Drain and dry on paper towels.
Toss with vinaigrette, feta, mint, and onion. Serve immediately.
Add 1/2 cup toasted walnuts for main course salad.