Plant Oriented Cooking

RECIPE: Green Bean and Cherry Tomato Salad with Basil Vinaigrette

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  • 1 pound slender green beans, ends trimmed
  • 1 cup feta cheese crumbles
  • 1 cup cherry tomatoes, sliced in half
  • 2 tablespoons chopped red onion
  • 1/2 cup slivered almonds
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1 large clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper


  1. Blanch the green beans
  2. Combine with the feta cheese, tomatoes and red onions.
  3. Whisk a vinaigrette with, garlic, olive oil, vinegar, basil, salt and pepper to taste
  4. Coat the beans with the vinaigrette
  5. Sprinkle with almonds
  6. Marinate in the refrigerator for 1 hour before serving.




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