This is from “Vegetables Every Day”, by Jack Bishop, and I didn’t really change it at all. We made this with tomatoes, green beans and parsley from the garden. If only we had that goat so we could make our own feta. Still, it was good. Morgan loved it, as did James. No leftovers.
2 – 3 big handfuls of green beans – fresh and preferably the skinny (French) kind, but really whatever kind you like, ends snapped off and cut into bite sized pieces if necessary
2 – 4 tomatoes, chopped
½ pint grape or cherry tomatoes, halved
1 small shallot or sweet onion, minced
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
about ½ cup feta cheese, crumbled
Boil salted water in a large saucepan. Add beans and cook until they turn bright green and are crisp-tender, 3 – 5 minutes. Drain and immerse in ice water, then spread out over a towel and dry them. Allow to cool to room temperature.
Meanwhile, combine everything else but the feta in a large bowl. Fold in the beans, adding salt and pepper to taste. (but not too much salt as the feta is salty.) Sprinkle feta on top and serve.