Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
Drain.
Plunge beans into ice water to stop the cooking process.
Place in a shallow serving dish.
Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
Pour mixture over beans, tossing to coat.
Chill at least 3 hours or overnight.
Sprinkle with feta cheese before serving.
Garnish, if desired.
Ingredients:
2 lbs fresh green beans, trimmed
1 1/2 teaspoons salt, divided
2 cloves garlic, minced
1/4 cup olive oil
1 cup kalamata olives, pitted
1 cup cherry tomatoes, halved
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, finely chopped
1/4 teaspoon pepper
2 (4 ounce) packages crumbled feta cheese
fresh oregano sprigs
Steps/Methods:
Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
Drain.
Plunge beans into ice water to stop the cooking process.
Place in a shallow serving dish.
Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
Pour mixture over beans, tossing to coat.
Chill at least 3 hours or overnight.
Sprinkle with feta cheese before serving.
Garnish, if desired.
