Crunchy, creamy, and satisfying, this is a great salad for entertaining as components can be assembled up to 24 hours in advance and tossed together just before serving. This recipe easily doubles or triples for a crowd. —sally Uhlmann
finely minced shallot
fresh mint, finely minced
apple cider cinegar
salt and pepper to taste
haricot verts or slender green beans
cherry tomatoes, halved
feta cheese in medium chunks, not crumbled
In This Recipe
Combine all dressing ingredients in a jar and shake well. Taste for salt and pepper. Let sit for a half hour and up to 24 hours. It is meant to be tangy.
Trim green beans and then blanch by bringing a large pot of water to a boil. Add 1 tablespoon of salt and the beans. Return to a boil. Blanch for 45 seconds to 1 minute for haricot verts and 1 1/2 to 2 minutes for green beans. You want crunchy but not raw beans. Rinse in a colander under cold water until no longer warm. Let drain, then wrap in paper towels and refrigerate until needed. This can be done up to 8 hours in advance.
Up to one hour before serving, combine beans, tomatoes, walnuts, and feta in a mixing bowl. Add dressing and quickly toss. Lift salad from bowl and transfer to a serving bowl, leaving excess dressing in the bottom of the first bowl. Taste for salt and pepper and refrigerate until serving.