Meat Free Monday: Mediterranean Green Beans and Tomato Salad (Oven and Stove-Top Method)

Go clean and green with this simple Mediterranean Green Beans and Tomato Salad. It’s crunchy delicious, with a nice pickled taste from kalamata olives and a little bit of creamy salty taste from crumbled feta, and finally a touch of sweet juicy cherry tomato. Simply delicious.

Mediterranean Green Beans and Tomato Salad

It’s Meat Free Monday again guys, so this week I’m sharing with you a simple salad dish that you can eat on its own or serve with crunchy or grilled tofu. It is simple, easy, delicious and healthy side dish option. This Mediterranean Green Beans and Tomato Salad had been showing on my weekly salad rotation so I thought I’d share it with you. It does looks simple, but it’s actually the simplicity of this dish that I like. I love the texture of this salad, the crunch of the green beans and just the fresh taste of the salad itself. The dressing was a light lemon Vinaigrette dressing, nothing complicated and heavy.

Greek Green Beans Salad

Ingredients:

  • 325g Green Beans
  • 150g (about 1/2 cup) Cherry Tomato
  • 1 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Oregano
  • 1/4 cup Kalamata Olive
  • 2 tbsp Crumbled Feta Cheese

Dressing

  • 2 tbsp Olive Oil
  • Juice of 1/2 Lemon
  • 1/4 tsp Salt
  • 1/4 tsp Oregano
  • 1/8 tsp Black Pepper 

Instructions:

  1. Pre-heat oven to 350F.
  2. Wash and trim the ends of the beans. Arrange in a baking dish, cover with aluminum foil.
  3. Bake: For 30 minutes, or more if you prefer less crunchy beans.
  4. Mix olive oil, lemon juice, salt, black pepper, and oregano. Pour onto the green beans. Top with kalamata olive and crumbled feta cheese and few slices of lemon on the side.

Serves 3

Alternative Cooking Option: Stove-Top

If you do not feel like opening the oven or if you need to serve this immediately, you can also cook the green beans in boiling water. Bring water to a boil then add trimmed green beans and reduce the heat to medium heat. Cook for 5 minutes (more or less) depending  on how crunchy you like your green beans. Completely drain the water and transfer the beans in a dish. Pour the dressing and add kalamata olives and crumbled feta cheese and few slices of lemon on the side.

Green Beans and Tomato Salad

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