Jun 4, 2014

Green Bean & Balsamic Salad

Green Bean & Balsamic Salad

This tasty, gorgeous yet fairly basic green bean salad is a wonderful starter or side-dish for whatever meal you have planned.

It’s chockfull of crispy and fresh green beans, juicy tomatoes, lightly sautéed shallots and tangy balsamic with, in my case, white truffle.

I topped the salad with some left-over feta and, boy, was that the right thing to do; the saltness of the feta really brought out all the other flavours. I like it when that happens.

 

Ingredients:

1 pound green beans
1 large tomato
2 shallots
1 garlic clove
3 sprigs fresh thyme
3 tbsp extra virgin olive oil
2 tbsp balsamic
salt & pepper

Optional: Feta

 
Directions: 
 

Trim the beans and wash them well. God knows what grubby hands were all over them before you picked them up!
Green Bean & Balsamic Salad

Finely mince the shallots. Wash and chop the tomato.
Green Bean & Balsamic Salad

Here’s the balsamic with white truffle that I used. It’s divine.
Green Bean & Balsamic Salad

I boiled the green beans in a salty vegetable broth for about 8 minutes, until tender but still crunchy. You can use plainly salted water as well.
Green Bean & Balsamic Salad

 
Rinse them with ice-cold water to stop the cooking process. Drain the beans well and transfer them to a big bowl.
 

Heat half the oil and sauté the shallots for 3 minutes but don’t let them brown. Add the garlic, thyme and give it another minute.
Green Bean & Balsamic Salad

 
Feel free to use more thyme! For me it gets overpowering real fast.
 

Turn off the heat and stir in the tomato pieces. We don’t want to cook the tomato.
Green Bean & Balsamic Salad

Add the remaining oil.
Green Bean & Balsamic Salad

Pour in the balsamic.
Green Bean & Balsamic Salad

Stir well and season with salt and pepper to taste. This tastes phenomenal!
Green Bean & Balsamic Salad

Add the onion and tomato mix to the green beans.
Green Bean & Balsamic Salad

Mix it all up, check the seasoning and adjust when needed.
Green Bean & Balsamic Salad

 
Plate the salad and crumble the feta all over. Spoon some of the dressing on top of the feta as well and finish with coarsely ground pepper and thyme. I like this salad best at room temperature.
 

Beautiful, simple and absolutely delicious.
Green Bean & Balsamic Salad

Green Bean & Balsamic Salad
Ingredients
    1 pound green beans
    1 large tomato
    2 shallots
    1 garlic clove
    3 sprigs fresh thyme
    3 tbsp extra virgin olive oil
    2 tbsp balsamic
    salt & pepper

    Optional: Feta

Directions
    Trim the beans and wash them well. Finely mince the shallots. Wash and chop the tomato. I boiled the green beans in a salty vegetable broth for about 8 minutes, until tender but still crunchy. You can use plainly salted water as well. Rinse them with ice-cold water to stop the cooking process. Drain the beans well and transfer them to a big bowl.

    Heat half the oil and sauté the shallots for 3 minutes but don’t let them brown. Add the garlic, thyme and give it another minute. Turn off the heat and stir in the tomato pieces. Pour in the remaining oil and balsamic. Stir well and season with salt and pepper to taste.

    Add the onion and tomato mix to the green beans, mix it all up and check the seasoning.Plate the salad and crumble the feta all over. Spoon some of the dressing on top of the feta as well and finish with coarsely ground pepper and thyme. I like this salad best at room temperature.

Meal type: Aid-Dish, Vegetables
Servings: 4
Copyright: © kayotickitchen.com

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    2 Comments »

    1. 1

      I’m thinking this would be delicious served over mixed greens too, to make it a full salad. We do a lot of salads for lunches (http://girlnamedallyn.wordpress.com/2014/06/04/semi-greek-salad/), so I’m always looking for some new toppings. Looks so good!

      Allyn on Jun 4, 2014 @ 4:10 pm Reply
    2. 2

      I made this last night and it was SO GOOD! I didn’t have any shallots so used two small red onions instead. Simple to make and tasty to eat. Yay for Kay!

      Stephanie (New Zealand) on Jun 10, 2014 @ 4:50 am Reply

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