GREEN BEAN SALAD WITH CHERRY TOMATOES, FETA AND DILL

At the Maryland Heights Dave Matthews Band tour stop, Chef Fiona cooked up a vibrant summer salad with fresh, crisp-tender grilled green beans, cherry tomatoes, feta and dill in a simple red wine vinaigrette.
Ingredients
Serves 4-6 people as a main, more as a side dish.
Green Bean Salad
- 1 1/2 - 2 lbs. Green Beans, stems off
- 1 lb. Cherry Tomatoes, skewered on 6 inch skewers, 4-5 per skewer
- 1 bu. Scallions
- 1/2 Red Onion, cut in wedges with root still attached
- 1 bu. Dill, rough chop
- 1 lb. Feta cheese, crumbled
- 3 Tbs Extra Virgin Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
Red Wine Vinaigrette
- 1/3 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 clove Garlic, minced
- 1/4 t Dried Oregano
- 1 Tbs Whole Grain Mustard
- Pinch Crushed Red Pepper
- Salt and Pepper, to taste
Directions
Red Wine Vinaigrette
Mix together and set aside until ready to use.
For Salad
- Prepare grill, to medium high heat.
- Toss green beans with 2 T olive oil, salt and pepper.
- Drizzle tomatoes, scallions and onion with remaining olive oil, salt and pepper.
- When grill is hot, shake off excess oil off green beans and gently place on grill, watch out for flare ups.
- Leave on grill for a couple of minutes until the beans are lightly charred. Don't worry about all the beans being cooked through.
- Take beans off grill and place in a heat proof bowl, let cool.
- Place skewered tomatoes, scallions and onion (cut side down) on grill.
- Flip tomatoes and scallions when they first begin to char, remove from grill when both sides lightly charred.
- Let the onion fully char on cut edges before you remove from the grill.
- When cool, take tomatoes off skewer and place in bowl with green beans.
- Roughly chop the scallions and take ends off the onion. Add to bowl.
- Add feta, dill and vinaigrette to bowl. Gently toss.
- Season to taste with salt and pepper.
- Serve at room temperature.
Delicious with grilled chicken.