Green bean, fennel and cherry tomato salad recipe
This flavor-packed, italian-inspired green bean, fennel and cherry tomato salad is simple to toss together and can be made ahead. Serve it chilled or at room temperature as a light lunch or a side dish for pretty much any grilled entree.
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| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 2 pounds fresh green beans ends trimmed
- 1 pint cherry tomatoes halved
- 2 medium fennel bulbs stems removed, halved and thinly sliced
- ½ cup capers drained
- ½ cup pitted kalamata olives chopped coarsely
- ½ cup diced red onion
- 2 scallions chopped
- ½ cup feta cheese crumbled
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 1 tsp chopped dill
- Salt and pepper to taste
Ingredients
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Instructions
- In a large pot, bring salted water to boil and cook green beans until just cooked through. Remove immediately from boiling water and dunk into an ice bath to reserve the green color and stop the cooking process. Let cool completely in ice bath, remove and drain in a colander.
- Make the vinaigrette: whisk together olive oil, lemon juice, dijon mustard, dill. Season with salt and pepper.
- In a large bowl, combine the green beans, cherry tomatoes, fennel, capers, olives, red onion, scallions and feta cheese with the vinaigrette. Salad can be made one hour ahead and can be served chilled or at room temperature.
Recipe Notes
This Italian-inspired green bean, fennel and cherry tomato salad is simple to make and bursting with the savory flavors of capers, olives and feta cheese. Perfect as a light lunch or a side dish to a grilled entree. Can be made ahead and served chilled or at room temperature.
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