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