Marinated Green Beans with Tomatoes, Olives, and Feta

This vibrant green bean salad is a fresh, flavorful way to celebrate the gifts of the land. Inspired by Mediterranean flavors, this dish combines crisp green beans with briny Kalamata olives, sweet tomatoes, fresh oregano, and a generous sprinkle of feta. The whole mixture is marinated in olive oil and red wine vinegar, allowing the flavors to deepen and mingle beautifully.

Served chilled, this recipe is perfect for Rogation Days or any spring gathering where you're giving thanks for the harvest to come. It’s simple enough to prepare on a quiet weeknight and special enough to grace your feast table. Consider it a prayer of gratitude, offered with olive oil and salt.

Best made a day ahead so the flavors have time to marry, this dish invites you to slow down, taste what the earth has given, and remember the Giver of All Good Gifts.

Ingredients

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

Directions

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.