1 lb. green beans trimmed and cut into 2 inch pieces
1 cup baby heirloom tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/3 cup kalamata olives, sliced
1/4 cup chopped fresh herbs such as dill, parsley, chives, basil
1/4 cup olive oil
1 tsp Dijon mustard
2 tbs red wine vinegar
1 tbs lemon juice
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried oregano
salt and pepper to taste
Bring a pot of salted water to a boil. Add green beans and cook for 2-3 minutes until just tender. Drain beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry.
Add the green beans, tomatoes, onion, feta cheese, olives and herbs to a large bowl.
In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano and salt and pepper.
Pour the dressing over the vegetables and toss to coat, then serve.
CREDIT: Dinner at the Zoo