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Mediterranean Green Bean Salad with Feta
Green beans, shaved fennel, feta and olives tossed with toasted bread cubes tossed in a vinegary dressing for a Mediterranean style panzanella.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 403 kcal
Ingredients
- 1 pound green beans trimmed
- 1 cup loosely packed shaved fennel bulb
- 1/2 red onion thinly sliced
- 1/2 cup chopped olives
- 4 ounces feta cheese crumbled
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 slices whole grain crusty bread about 1 inch thick and about the width of your palm
- kosher salt
- Freshly ground pepper
- 2 tsp sumac optional
Instructions
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Prepare an ice-water bath; set aside.
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Bring a large pot of water to a boil over medium-high heat. Add beans; simmer until just tender, about 5 minutes. Plunge beans into ice-water bath to stop the cooking. Once cooled, drain the water.
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Toss together green beans, fennel, onion, olives, feta, oil, vinegar, and 1/2 teaspoon salt in a medium bowl; season with pepper. Let stand at room temperature 15 minutes.
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Preheat broiler. Place bread on a baking sheet. Broil, turning once, until bread darkens, about 4 minutes. Cut bread into 1-inch cubes; add to salad, and toss to combine. Sprinkle with sumac, if desired.
Nutrition Facts
Mediterranean Green Bean Salad with Feta
Amount Per Serving (1 g)
Calories 403
* Percent Daily Values are based on a 2000 calorie diet.