1 pound green beans, ends trimmed and cut in half if large
lettuce, your choice
1/2 Walla Walla onion, halved and thinly
2-3 large tomatoes, diced or a big handful of cherry or sliced a big handful of cherries and small tomatoes small tomatoes cut in half
1 cup crumbled feta cheese
1 cup chopped toasted walnuts
1/2 teaspoon dried oregano
2 minced garlic cloves
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 minced garlic cloves
3 tablespoons olive oil
Flaky sea salt, for serving
- Bring a large pot of water to a boil. Add green beans and cook for 4 minutes then rinse under cold water. Pat dry with a towel.
- Toss together lettuce, beans, onion, and tomatoes in a large bowl (or four small bowls). Top with feta and walnuts.
- Whisk sherry vinegar with dried oregano, salt, pepper, and garlic. Once combined, whisk in olive oil. Taste and adjust flavors as desired. Drizzle over salad. Sprinkle with a little extra flaky sea salt right before serving.
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