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Green Bean and Feta Salad Recipe

Green Bean and Feta Salad Ingredients

  • Green Bean and Feta Salad Recipe
    Green Bean and Feta Salad Recipe

    1 1/2 pounds fresh green beans

  • 1 sweet onion, peeled
  • 2 cloves garlic, chopped
  • 1/2 cup rice wine vinegar
  • 1/2 cup apple cider vinegar
  • 1/3 cup canola oil
  • 1 tablespoon white sugar
  • 3/4 teaspoon salt
  • ground black pepper to taste
  • 1 dash hot sauce
  • 1 dash Worcestershire sauce
  • 4 ounces feta cheese, crumbled

How to make Green Bean and Feta Salad

  • Thinly slice the onion and place into a colander over the sink. Add the cleaned
    green beans to a large pot of boiling water and boil until crisp tender (about 4
    minutes). When the beans are done, drain the water into the colander to slightly
    cook the onions. Immediately rinse all in cold water to stop the cooking process.
  • For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar,
    cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add
    beans, onions and cheese and stir until combined. Place in a nonreactive container
    and refrigerate for at least 4 hours.
  • Green Bean and Feta Salad is ready to serve.

Prep Time:30 Min
Cook Time:5 Min
Ready In:Hrs 35 Min
Servings: 5

Watermelon Feta and Black Olive Salad Recipe

Watermelon Feta and Black Olive Salad Ingredients

  • Watermelon Feta and Black Olive Salad Recipe
    Watermelon Feta and Black Olive Salad Recipe

    1 small Red Onion

  • 2 – 4 Lime depending on the juiciness
  • 1½ kg sweet, ripe Watermelon
  • 250 g Feta cheese
  • fresh Flat-leaf parsley
  • fresh Mint chopped
  • 4 tablespoons Extra Virgin Olive Oil
  • 100 g pitted Black Olives
  • Black pepper

How to make Watermelon Feta and Black Olive Salad

  • Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.
  • Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
  • Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths is not my strong point).
  • Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.
  • Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
  • Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape.
  • Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
  • Hava Negila! The taste of Tel Aviv sunshine!
  • Watermelon Feta and Black Olive Salad is ready to serve.