Greek Green Bean Salad

This is a drop-dead easy and amazingly tasty green bean salad from Clifford Wright’s Mediterranean Vegetables.  As is characteristic of Greek food, this dish is seasoned with dill, garlic and feta cheese, and is dressed with lemon juice and olive oil.  If you can find real sheep milk feta, you’ll be much happier with the result. 

1 pound green beans, trimmed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon garlic, pressed
1 teaspoon dill leaf, chopped
salt and freshly ground black pepper to taste
¼ cup feta cheese, crumbled

Cook green beans in boiling water for 10-15 minutes until they are tender.  Drain.

Whisk together olive oil, lemon juice, garlic, dill, salt & pepper, and toss with green beans and feta.

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