Dress the beans while they’re still slightly warm and serve this salad at room temperature (not cold) for the best flavor. Great for a potluck, this also makes a nice supper with grilled tuna or swordfish.

Serves 4 as a side dish

For the vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon finely chopped Kalamata olives
  • 1 tablespoon thinly sliced mint leaves (plus a dozen baby leaves for garnish)

For the salad:

  • 2 small handfuls fresh baby lettuces or torn lettuce, washed and dried
  • 12 ounces (3/4 pound) green beans, trimmed, boiled (see above) but still slightly warm
  • 6 ounces red and yellow cherry tomatoes, halved (about 1 1/2 cups)
  • 2 to 3 tablespoons crumbled feta cheese
  • 1 tablespoon chopped toasted sliced almonds
  • 2 hard-boiled eggs, peeled and quartered (optional)

Make the vinaigrette:

Whisk together the olive oil, balsamic vinegar, lemon juice, lemon zest, honey, Dijon, a big pinch of salt, and several grinds of pepper. Stir in the olives and mint until well-combined.

Make the salad:

1. In a small bowl, toss the lettuces with a teaspoon or two of the vinaigrette. Arrange them loosely on a shallow platter.

2. Put the beans and cherry tomatoes in a medium bowl, season with a small pinch of  salt, and toss with a couple tablespoons of the vinaigrette. Arrange loosely over the lettuce.

3. Sprinkle the feta cheese, toasted almonds, and mint leaves across the veggies. Garnish with eggs, if using. Drizzle all again lightly with more of the vinaigrette.

This recipe was originally published with the article Fresh from the Farm: Everyone's All-American Grean Beans.