Green Bean Salad with Cherry Tomatoes, Feta & Dill

Green Bean Salad with Cherry Tomatoes, Feta & Dill

Serves 4-6

At the Maryland Heights Dave Matthews Band tour stop, Chef Fiona cooked up a vibrant summer salad with fresh, crisp-tender grilled green beans, cherry tomatoes, feta, and dill in a simple red wine vinaigrette.

Ingredients

GREEN BEAN SALAD


  • 1 1/2-2 pounds green beans, stems off
  • 1 pound cherry tomatoes, skewered on 6-inch skewers, 4-5 per skewer
  • 1 bunch scallions
  • 1/2 red onion, cut in wedges with root still attached
  • 1 bunch dill, rough chop
  • 1 pound feta cheese, crumbled
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

RED WINE VINAIGRETTE


  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon dried oregano
  • 1 tablespoon whole grain mustard
  • Pinch of crushed red pepper
  • Salt and pepper to taste
Instructions

RED WINE VINAIGRETTE

  1. Mix together and set aside until ready to use.

GREEN BEAN SALAD

  1. Prepare grill, to medium-high heat.
  2. Toss green beans with 2 tablespoons olive oil, salt, and pepper.
  3. Drizzle tomatoes, scallions, and onion with remaining olive oil, salt, and pepper.
  4. When grill is hot, shake off excess oil off green beans and gently place on grill, watch out for flare-ups.
  5. Leave on grill for a couple of minutes until the beans are lightly charred. Don't worry about all the beans being cooked through.
  6. Take beans off grill and place in a heat-proof bowl, let cool.
  7. Place skewered tomatoes, scallions, and onion (cut side down) on grill.
  8. Flip tomatoes and scallions when they first begin to char, remove from grill when both sides lightly charred.
  9. Let the onion fully char on cut edges before you remove from the grill.
  10. When cool, take tomatoes off skewer and place in bowl with green beans.
  11. Roughly chop the scallions and take ends off the onion. Add to bowl.
  12. Add feta, dill, and vinaigrette to bowl. Gently toss.
  13. Season to taste with salt and pepper.
  14. Serve at room temperature.
Notes

Delicious with grilled chicken.