Fresh Green Bean and Tomato Salad

 1/2 medium onion, chopped

1 1/2 lb green beans

2 Tbsp olive oil

1 1/2 tsp salt

1 tsp pepper

2 cloves garlic, sliced

1 1/2 lb tomatoes, chopped into 1 inch pieces (3-5)

1 1/2 Tbsp balsamic vinegar

1/2 cup loosely packed basil

2 springs oregano (leaves only)

2 tsp sea salt

2 oz feta cheese, crumbled

Place the beans and onion in a 12 to 14 inch skillet.  Add 1/2 cup water, cover, and bring to a simmer, with a lid on.  Continue to simmer until the beans are crisp-tender, 5-7 minutes.

Drain off any remaining water and add olive oil, salt, and pepper.  Saute tossing frequently until the beans begin to brown, 4-6 minutes.  Add garlic and cook for 1 minute until fragrant.

Add tomatoes and balsamic vinegar.  Toss and saute for 2 minutes.

Remove from the heat and pour the salad and any sauce on a large platter.  Allow to cool to room temperature and serve or chill for up to 2 day.  Before serving top with fresh basil, oregano, and feta cheese.

 

Recipe: Wise Guide