Tomatoes, olives, oregano, and Feta cheese lend Greek notes to this colorful side dish. Haricots verts, sometimes known as French beans, are slender green beans found at many farmers markets and some grocery stores in the summer. If you have a hard time finding them, you can use regular green beans cut lengthwise in half or thirds.
1 tablespoon olive oil
1/2 cup fresh chopped onion
1 medium garlic clove, minced
Salt and pepper to taste
1 pint basket (2 cups) cherry or grape tomatoes, halved
12 Lindsay® Pitted Black Ripe Olives, drained and sliced lengthwise
1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano, crushed)
1 pound haricots verts (slender green beans), stem ends trimmed
1/2 cup crumbled Feta cheese (2 ounces)
In large skillet, heat oil over medium heat. Add onion, garlic, and a good pinch of salt and pepper; reduce heat to medium-low, and cook 5 minutes or until softened and golden, stirring occasionally
Add the trimmed beans to the pan, stirring to coat well with the oil, onions, and garlic. Add 1/4 cup of water; cover and increase heat to medium. Cook for 8 minutes, stirring halfway through and adding another 1/4 cup of water if needed.
Remove the lid and check beans for proper seasoning; adjust salt and pepper as needed. (Beans will still be gently crisp at this stage.)
Add the halved tomatoes, olives, and oregano. Cook uncovered, stirring occasionally, until the tomatoes start to melt, about 3 minutes.
Transfer to serving bowl; sprinkle with Feta cheese.
