This lemony green bean salad filled with figs and feta is as easy as it gets.
Some days all you want is a salad. When it’s hot and sticky outside a fresh salad sounds just right.
Green bean salads are one of my favorites to make around this time of year. I’ll cook up a big batch of green beans once and then throw them into salads all week. This lemony green bean salad is one I make quite often; it’s crunchy, nutty, salty and bright with both lemon juice and zest.
How to Make a Green Bean Salad:
This salad is as easy as it gets, you just quickly blanch some green beans until tender but with a bit of bite. Don’t stray too far while they’re on the stove so as not to overcook them (we’re talking 1-2 minutes here). Then plunge them into an ice bath to preserve their bright green color and toothsome snappiness.
Once that’s done, all that’s left is a bit of chopping and whisking. Gather up some juicy figs, salty feta and toasted almonds and chop those into large chunks. The dressing is a sweet/tart honey lemon vinaigrette, but what really steps the flavor up are the thin strips of lemon zest scattered throughout. The zing of citrus keeps the salad light and refreshing while still being substantial enough to satisfy.
I also like to slice the green beans into fairly small pieces so that each bite is loaded with flavor, like a chopped salad of sorts. Each forkful holds a mix of tender green beans, salty feta, fresh parsley, sweet figs and zesty lemons.
What are your favorite summer salads?