Ingredients:

  • 1.5 lbs fresh green beans, trimmed
  • 1/2 cup red onion, very thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup toasted walnuts, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Fill a large 4-quart pot with water and add 2 tablespoons of salt. Bring to a rolling boil. Simultaneously prepare a large bowl filled with cold water and ice.
  2. Drop the trimmed green beans into the boiling water and cook for 3 minutes until tender-crisp and bright green.
  3. Immediately transfer the beans to the ice bath using a slotted spoon or colander to halt the enzyme activity and preserve the color. Let sit for 2 minutes, then drain and pat dry.
  4. In a small jar or bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until the dressing is fully emulsified.
  5. In a large mixing bowl, combine the chilled green beans, sliced red onion, crumbled feta, toasted walnuts, and parsley. Pour the dressing over the salad and toss gently to coat.
  6. Let the salad sit for 15 minutes before serving until the flavors have melded together.