The summer weather has been quite brutal here in South Maui. With temperatures reaching 90+ degrees, it’s hard to imagine cooking up a fancy meal in the kitchen all afternoon. If you’re looking for a superb summer salad, consider making this. Not only does this salad make a satisfying lunch, it can be transformed into a delightful dinner served with some good sourdough bread or focaccia.
You will briefly turn on the stove to cook the beans for a few minutes until they are tender-crisp. No other cooking is required for this dish.
We grew these beautiful beans in the garden just before the summer heat became too much for successfully growing most vegetables. There are plenty of green beans at the market that will work perfectly for this recipe.
The crisp beans, juicy tomatoes, earthy chickpeas and creamy feta works out to be the perfect combination, with fresh dill being the icing on the cake. A bright and tangy dressing makes this salad sing.
I highly recommend grilling some good sourdough bread to accompany the salad. The slightly smoky flavor of the bread completes the meal. Toasted cornbread or focaccia would also be a good option.
- 6 ounces wax beans or green beans
- 1 tablespoon fresh lemon juice
- ½ tablespoon red wine vinegar
- 1 small garlic clove, minced (or ½ medium clove)
- 1½ tablespoons extra-virgin olive oil
- ½ pint cherry tomatoes, halved
- ½ can (15-ounce) chickpeas, drained and rinsed
- 2 ounces crumbled (large pieces) feta, Mt. Vikos recommended
- 1 tablespoon roughly chopped fresh dill
- ¼ teaspoon dried oregano
- Bring a medium saucepan of water to boil over high heat. Add ½ teaspoon salt, then green beans. Cook until beans are tender and crisp, about 2 minutes. Transfer beans to a bowl of ice water to cool. Drain in a colander and blot dry with a kitchen towel.
- In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Add cherry tomatoes, green beans and chickpeas to a wide salad bowl. Season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate 10 minutes, tossing occasionally. To serve, sprinkle generously with dill and dried oregano.