Time 3h40m Yield 10 Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil over medium heat and drop in the 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 skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet 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. Chill at least 3 hours before serving.
Time 45m Yield 3 Number Of Ingredients 9 Steps:
Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Time 20m Yield 8 Number Of Ingredients 8 Steps:
Cook beans as directed on boxes, reserving almonds; drain. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated. Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.
Time 10m Number Of Ingredients 4 Steps:
Boil a pan of water. Once boiling, add the beans and cook for 4 mins until tender. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper.
Time 30m Yield 9 servings. Number Of Ingredients 11 Steps:
Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a medium bowl, prepare an ice bath for cooling the beans. Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender. Drain the beans, then cool in the ice bath. Drain and put the beans in a serving dish. Add the feta cheese to the cooled beans. Heat the olive oil and add the garlic, about 60 seconds, until fragrant. Remove form heat and add the tomatoes, olives, lemon juice, and oregano. Toss this mixture. Pour over green beans and feta and stir gently to combine.
Yield Makes 2 servings Number Of Ingredients 9 Steps:
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo. Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat. Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
Time 12m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Saute onion and garlic in olive oil for a minute or so, be careful not to burn. Stir in diced tomaotes,olives & oregano; cook over med. heat for 3 minute. Add drained green beans, simmer for another 5 minutes. Right before serving, crumbled feta cheese on top.
Time 30m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel. Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil. Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally. To serve, sprinkle generously with dill and oregano.
Time 25m Number Of Ingredients 8 Steps:
Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking. Whisk oil with vinegar and mustard; season with salt and pepper. Toss beans with vinaigrette, tomatoes, scallions, and feta.
