About this recipe:This is a great salad for a crowd or buffet table. Allow the green beans to absorb some of the dressing before serving. In fact, best if you can let the flavours marinate together overnight.
900g fresh green beans, trimmed
60ml olive oil
2 cloves garlic, minced
135g green olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon freshly chopped oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
225g crumbled feta
1 bunch fresh oregano sprigs
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Bring a large pot of salted water to the boil over medium heat and add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
Heat the olive oil in a frying pan over medium heat. Cook garlic in the oil for about 30 seconds. Remove the pan from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs.
Best if chilled in the fridge for at least 3 hours before serving.