• 1 lb green beans, trimmed and halved


• 1 cup cherry tomatoes, halved


• 1/2 cup red onion, finely chopped


• 1/2 cup Kalamata olives, pitted and sliced


• 1/2 cup feta cheese, crumbled


• 1/4 cup extra-virgin olive oil


• 2 tablespoons red wine vinegar


• 1 teaspoon Dijon mustard


• 1 clove garlic, minced


• Salt and pepper to taste


• 2 tablespoons fresh parsley, chopped

Instructions:

Blanch the green beans in boiling water for 2-3 minutes, then transfer to an ice bath to cool

In a large bowl, combine the blanched green beans, cherry tomatoes, red onion, olives, and feta cheese

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing

Pour the dressing over the green bean mixture and toss gently to coat evenly

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Before serving, sprinkle fresh parsley on top for a burst of freshness

Serve chilled and enjoy!