4 as an entrée, 6 as a side dish
It’s hard to think of a better choice with a Greek salad than a crisp and refreshing Pinot Grigio – we recommend enjoying Lyndey Milan's greek bean salad with tomato, onion and feta with the latest Grigio from Jackson’s Hill.
375g beanettes (mini green beans), trimmed
225g ripe tomatoes, diced
1 medium red onion, finely sliced
½ cup (75g) pitted Kalamata olives
100g feta, crumbled
2 tbsp chopped flat leaf parsley
1 small clove garlic, finely chopped
½ tsp rigani or dried oregano
1 ½ tbsp (30ml) extra virgin olive oil
¾ tbsp (15ml) aged red wine vinegar
Sea salt and freshly ground black pepper
1. Blanch beans in salted boiling water for 2 minutes or until tender crisp. Drain and refresh in iced water. Drain well. Place in a bowl with tomatoes and red onion.
2. Combine dressing ingredients. Taste to check seasoning.
3. To serve, toss bean mixture with dressing, scatter with parsley, olives and feta and serve immediately with crusty bread or slow-cooked Greek lamb, if desired.