Serves 4
This is a great go-to summer salad, when tomatoes are at their peak. Of course, you can substitute any blanched vegetable for the green beans.
28 haricots verts or green beans, blanched and shocked (see here)
4 medium heirloom tomatoes, cut into 1-inch pieces (see here)
36 oil-cured olives, pitted
½ red onion, cut into ¼-inch-thick slices
¼ teaspoon dried oregano
Kosher salt
Fresh ground black pepper
2 tablespoons Red Wine Vinaigrette (here)
1 tablespoon extra virgin olive oil
2 tablespoons crumbled feta cheese
Combine the beans, tomatoes, olives, onion, oregano, and salt and pepper to taste in a large bowl. Add the vinaigrette and olive oil and toss to thoroughly coat. Transfer to a platter and scatter the feta over. Serve at room temperature.