A seductive summer side
What vegetable do you serve with a summer meal of lamb and Pinot Noir? In Sonoma County, peak of season green beans with scarlet summer tomatoes make a great side dish. This Greek Bean Salad is what we chose to round out the meal of my first Sonoma Wine Salon. (Be sure to check out the full recipe.) We were trying to showcase the best of the Russian River Valley and, in summer, that definitely includes produce!
The robustness of Greek flavor
You’ll love the simplicity of this bean salad but you’ll be shocked by how much flavor just a few choice ingredients can bring to something as mundane as green beans. The creator of the recipe, Allie Ketcham of Ketcham Estate Winery calls it her Greek Bean Salad because the flavorings are distinctly Greek. A slash of olive oil, a squeeze of a lemon and, of course, a sprinkle of Feta serve to showcase not only the natural flavors of peak of ripeness tomatoes and beans but also her Russian River wines.
Greek Bean Salad
- 1 lb green beans trimmed
- 1 lb grape tomatoes halved
- 1 large red onion thinly sliced
- 1/2 cup Feta cheese
- juice from one lemon
- 1/2 tsp salt
- 1/4 cup olive oi
- Bring 2 cups of water to a boil.
- Add green beans and cook for five minutes.
- Drain the beans and quickly put in a large bowl of ice water for one minute.
- Mix tomatoes, onion, and feta with the green beans.
- Juice one lemon and add coarse salt. Let dissolve for a moment, stirring.
- Continue to stir as you add the olive oil in a steady stream. Mix well.
- Top salad with dressing and season with salt and pepper.
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