Tomato and String Bean Salad

From Michael Psilakis, Chef/Owner of MP Taverna in Irvington

Serves 8 as part of a larger meal

Red Wine and Feta Vinaigrette

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

Salad

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

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For the Vinaigrette:

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.

For the Salad:

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.

Photograph By Andre Baranowski

 

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