Vibrant green and red salad featuring parboiled green beans, feta, tomatoes, herbs, and healthy dressing for a unique flavor experience.
Bring a large pot of filtered water to a rolling boil.
Add green beans and parboil uncovered for 4 minutes.
Promptly strain off water from the green beans and quickly add fresh filtered water to cover and 12 large cubes of ice to halt the cooking process.
While the green beans are sitting in the ice bath, halve the tomatoes, cube the feta, and chop the basil & parsley. Set aside.
Squeeze the lemons and blend the fresh juice with olive oil, dried oregano, and garlic powder. Add a pinch of sea salt and pepper to taste.
Pat green beans dry with a cotton towel and place in a large glass bowl.
Arrange the halved tomatoes, feta, chopped basil, and parsley evenly across the top of the green beans and drizzle the dressing over the top.
Toss the salad gently with tongs to evenly distribute the vegetables, herbs, and dressing.
Cover with green food wrap and refrigerate until ready to serve.
Refrigerated salad lasts for up to 5 days.