Friday, 18 August 2017

Green Bean Greek Salad

What could be more summery than a Greek salad? Maybe one made with the liveliest, snappiest, fresh green beans. Otherwise, this is a pretty classic salad.

I didn't put in any green (or other colour) pepper because they have been very dilatory about producing this year, but if you had some and wanted some, about 1/4 of a typical pepper would be about right. I think a bit of yellow or orange pepper would add a touch of lovely colour. It was perfectly delicious without any though.

4 to 6 servings
45 minutes prep time

Green Bean Greek Salad

Make the Dressing:
2 cloves of garlic
1 tablespoon minced fresh oregano
OR 1 teaspoon rubbed dry oregano
a little finely grated lemon zest
1/4 teaspoon salt
freshly ground black pepper to taste
the juice of 1 large lemon
1/4 cup olive oil

Peel and mince the garlic. Wash the oregano and strip the leaves from the stems; mince the leaves finely to measure 1 tablespoon. Put the garlic and oregano into a small bowl or a jam jar and add the rest of the ingredients. You just want a few passes on the grater for the lemon zest, before you juice it and add the juice. Stir or shake and set aside until needed. 

Make the Salad:
250 grams (1/2 pound) green beans
1 medium sweet white or red onion
2 small middle eastern type cucumbers
1 medium to large beefsteak tomato
a good handful of parsley
100 grams (4 ounces) feta cheese
green or black olives to taste

Put a small pot of water on to boil for the beans. Wash and trim the green beans, and cut them into bite-sized pieces. Cook them in the boiling water for 4 to 6 minutes, according to your taste. They should be bright green and still quite crisp. Drain them, rinse them in cold water until cool, then drain again very well. Put them in a salad bowl.

Meanwhile, peel the onion. Cut it in half from pole to pole,then cut each half into half-moon slivers. Put them in a strainer, salt generously, and set aside to drain for about 10 minutes.

Wash, trim, and peel the cucumbers, to the extent that you would like them peeled. Cut them in halves or quarters lengthwise, then into slices. Add to the beans.

Wash the tomato. Blanch and peel it if you like, then chop it into bite sized pieces. Add to the salad.

Wash and dry the parsley, and chop it. Basically, use however much you like. I think a good half cup chopped is not too much, but I like parsley quite a lot. Add it to the salad.

Dice or crumble the feta cheese and add it to the salad.

Rinse and drain the onion well, and add it to the salad.

Toss the salad with the dressing, and garnish it with whatever quantity of olives you deem appropriate.

Last year at this time I made a Savoury Zucchini Roll.

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