￼Portuguese Tomato & Bean Salad2015-05-05
- Servings : 6
- Prep Time : 20m
- Cook Time : 4m
- Ready In : 24m
- 340g fresh green beans, ends trimmed and cut into bite-sized pieces
- 400g cherry tomatoes, cut in half
- 200g feta cheese, crumbled
- 100g capers
- fresh rosemary sprigs
- 3 tbsps olive oil
- 2 tbsps red wine vinegar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 3⁄4 tsp salt
- 1⁄2 tsp freshly ground black pepper
- 1⁄2 tsp dried rosemary
Whisk together the dressing ingredients so the flavours can develop while you prepare the other ingredients.
Bring a medium-sized pot of water to a boil, add a generous amount of salt, then add the beans and blanch for 3-4 minutes, or until barely tender-crisp.
Once the green beans are cooked, drain into a colander placed in the sink, then rinse the beans with cold water until they’re cool. Place the beans between a double layer of paper towels and pat dry.
Combine the beans, tomatoes and capers in a salad bowl, then toss with the tangy dressing, stirring until the vegetables are well-coated. Add the crumbled feta and stir just to combine. Garnish with fresh rosemary and serve.