Green Bean Salad with Tomatoes & Feta
Green Bean Salad with Tomatoes & Feta or something very close to this is one the chefs kitchen table today, depending on the kind of cheese in the refrigerator.
Tomorrow morning I am scheduled for a medical procedure that requires me to fast much of today. The doctor has limited the menu to salads in the a.m. and jello and chicken broth in the afternoon. For me it will probable be a big salad and then I will fast for the next 30 hours. I’ll see how that goes. I know I get nothing tomorrow before about 7 p.m. so adding a few hours fasting tonight does not seem to be a bad idea.
This is a versatile salad that combines garden fresh herbs and vegetables with the delicious salty flavor of Feta cheese. Feta happens to be one of my wife’s favorite cheeses so we buy some from time to time. It takes less than 20 minutes to put this salad together and can be enjoyed either warm or cold. I like my salads cold so this works well for me.
- 1½ lbs. fresh green beans, tips removed and cut in half
- 1 pint grape/cherry tomatoes, washed and cut in half
- 1 T. fresh basil leaves, finely chopped
- 1 T. fresh parsley leaves, finely chopped
- 3 T. extra virgin olive oil
- 2 T. Balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
- 1 c. Feta cheese, crumbled
- Bring a large pot of salted water to a boil. Add green beans and cook until crisp tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking. Be careful not to overcook the green beans as that would ruin the taste and texture of the salad.
- Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
- Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.
Today we are going to take a look at tomatoes: Tomatoes contain key carotenoids such as lutein which is very important to our health. They are also a good source of vitamins A and C as well as potassium, frolic acid, calcium and protein.
It was very easy for me to add this salad to my cancer fighting recipe list. Tomatoes are very important and although they have more cancer fighting compounds when they are cooked, I eat them both cooked and raw. The beans add a lot of good nutrients as well. I just leave off the feta cheese on my serving.
I will have a lot more to say about tomatoes in the series on “Men’s Health and food” which I share every Monday and will run every Monday indefinitely. It will be a chefs point of view but as a cancer survivor and someone that has Paget’s disease, I will be writing from a personal point of view. So much of this is connected to the foods we eat that I feel I must share that information with you. We will talk about food health and I will include a lot of great recipes that we enjoy at the Chefs Kitchen Table. What it is not is a medical point of view as I am not a doctor and do not offer any medical advice.
Now it is time for me to go make a Green Bean Salad with Tomatoes & Feta, I really want to have at least two before I start to fast.
Enjoy your holidays and try not to stray far from your Plant-based Whole Foods. We don’t want anyone looking back an January 2nd with regrets for what they ate and any weight they gained over the holidays.
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