Delicious Mediterranean Salad with Summer Beans and Feta
- 6 oz coarse-textured rustic breat, 3 days old
- Mediterranean Sea salt and freshly ground black pepper
- 1/2 lb organic green beans, cut into 1-inch pieces
- 1/2 lb organic yellow wax beans, cut into 1-inch pieces
- 3 medium red organic tomatoes, seeded and cut into 3⁄4-inch dice
- 3 medium yellow organic tomatoes, seeded and cut into 3⁄4-inch dice
- 1 small red onion, cut into 1⁄2-inch dice
- 1/4 cup fresh organic basil leaves, lightly packed
- 1 tbsp coarsely chopped fresh oregano
- 5 tbsp red wine vinegar
- 1/3 cup extra-virgin olive oil
- 12 oz crumbled feta cheese
- 2 clove garlic, minced
Cut the bread into one inch pieces. Sprinkle with 1⁄2 cup water and let it rest for two minutes. Squeeze the bread with care till is dry. Tear it into one inch pieces and let it sit on paper towels for approx. 20 minutes.
Boil water into a big saucepan. Add the green and yellow beans and cook until it has a tender consistency but still crunchy, approx. three to five minutes. Drain and let it cool.
Arrange the onions, the tomatoes, the green and yellow beans (cooled) and the bread in a big serving dish. Shred the basil into 1⁄2-inch portions and toss carefully into the dish alongside with the oregano.
In a small dish, whisk together garlic, the vinegar and oil. Spice it up with Mediterranean Sea salt and pepper. Toss the salad with the vinaigrette and let it sit for approx. 20 minutes. Arrange the crumbled feta on top to serve and enjoy!