This marinated green bean salad is a wonderful spring side dish. The Kalamata olives, tomatoes and feta give it a Greek twist and an incredible blend of flavors. Allow the flavors to marinate together overnight for even better results.
2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounces) package of crumbled feta
1 bunch of fresh oregano sprigs
Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.
Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.
Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.