This recipe was created by Susie Middleton, cookbook author and West Tisbury farmer, who notes: “Cook green or yellow wax beans just until you can bite through them (don’t undercook or they’ll be rubbery); dress while warm for the best flavor … Add cherry tomatoes and fresh corn for an all-American spin.”
3 Tbsp. plus 1/2 tsp. extra virgin olive oil
1/4 medium red onion, peeled and sliced very thinly
12 oz. green beans or a combination of green and yellow wax beans, trimmed
1 Tbsp. balsamic vinegar
1 scant tsp. fresh grated lemon zest
1/2 tsp. honey
Freshly ground black pepper
1 Tbsp. chopped fresh oregano
1 Tbsp. Kalamata olives, pitted and chopped
1-2 Tbsp. finely crumbled feta cheese
1 Tbsp. finely chopped toasted almonds
In a small nonstick skillet, heat 1/2 tsp. olive oil over medium-high heat.
Add red onion and cook, stirring, until it has just softened, about 2 minutes. Set aside.
Fill a sauce pot half full with water and 2 tsp. kosher salt; bring to a boil.
Arrange a few layers of dishtowels on a work surface to drain the beans.
Add the beans to the boiling water and begin timing.
Boil until beans are tender to the bite, but still green, 5-8 minutes.
Test after 3 minutes: Depending on when the beans were harvested, there can be a wide range in cooking time.
Drain the beans or use tongs to lift them out of the hit water.
Spread them out on dishtowels to let excess moisture drain and evaporate, about 5 minutes.
Meanwhile, whisk together the remaining olive oil, vinegar, lemon zest, honey, 1/8 tsp. salt and a pinch of black pepper in a small bowl.
Add the oregano and olives and whisk until combined.
Arrange the cooked beans on a platter or in a shallow bowl and drizzle with the dressing.
Top with onion, cheese and almond.
Serve warm or at room temperature.