Serves 8 as part of a larger meal
½ cup red wine vinegar
1 small onion, sliced and grilled
6 fresh basil leaves
1 tsp picked fresh thyme leaves
½ cup crumbled feta cheese
2 Tbsp Dijon mustard6 garlic cloves, smashed
2 shallots, thickly sliced
2 Tbsp dried Greek oregano
1 Tbsp kosher salt, plus more to taste
1 Tbsp coarsely cracked black pepper, plus more to taste¾ cup extra virgin olive oil
¼ lb green beans, ends trimmed
¼ lb yellow wax beans, ends trimmed
2 Tbsp crumbled feta cheese
4 vine-ripened tomatoes, preferably heirloom, cut into rough wedges
1 tsp dried Greek oregano
½ small red onion, thinly sliced and separated into rings
6 small sprigs fresh parsley, torn
6 small sprigs fresh dill, torn
16 leaves fresh mint, torn
½ cup Red Wine and Feta Vinaigrette (see above)
Kosher salt and coarsely cracked black pepper to taste
In a food processor, combine all the ingredients except the oil.
With the motor running, drizzle in the olive oil until incorporated.
Season with more salt and pepper to taste.
Fill a large bowl with ice water and salt it. Set aside.
Fill a large pot with water, bring to a boil and add a generous amount of salt.
Add the beans and cook for about 3 minutes, until crisp-tender.
Drain and immediately transfer to bowl of salted ice water, to stop them from cooking. When the beans are cool, drain and dry on a clean towel.
In a large bowl, combine the beans, feta, tomatoes, oregano, onion, and torn herbs with the vinaigrette.
Toss well and season with salt and pepper to taste. Reserve extra dressing.