Feta cheese adds a salty kick to this fuss-free salad. Estelle suggests making it a day ahead so that the flavors can meld. Estelle Lauletta — Boston, Massachusetts
- 1/2 pound fresh green beans, trimmed
- 1-1/2 cups cherry tomatoes, halved
- 3/4 cup pitted ripe olives, halved
- 1/4 cup Italian salad dressing
- 2/3 cup crumbled feta cheese
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
- In a large bowl, combine the beans, tomatoes and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Yield: 4 servings.
Originally published as Tomato-Green Bean Salad in Simple & Delicious July/August 2009, p15
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