This glorious summer salad should be in everyone’s repertoire. I have served this salad for years alongside barbecued meats, burgers, fried chicken, sandwiches, and fish dishes. The mint adds a zing of freshness, balancing the meaty richness of the walnuts and the tang of feta. You can use regular green beans, but haricot verts tend to be sweeter and less fibrous. Keep your beans crunchy by briefly blanching and then refreshing under cold water and draining well.

Green Bean, Walnut, and Feta Salad

Serves 4 to 6

Dressing

Make 30 minutes to 24 hours in advance. The dressing needs to mellow a bit.

2 tablespoons shallot, finely minced
2 tablespoons fresh mint, finely minced
1 clove garlic, finely minced
1/2 teaspoon Dijon mustard
1/2 teaspoon each: salt and pepper
1/2 teaspoon quality balsamic vinegar
juice from 1 lemon
1 tablespoon cider vinegar
2 tablespoons olive oil

Salad

2 generous cups haricot verts or green beans
8 large or 12 small cherry tomatoes, quartered or halved
1/3 cup walnuts, quartered
1/3 cup feta cheese in medium chunks (not crumbled)

1. Make dressing by combining all ingredients in a small jar and shaking. Let sit for a half-hour or up to 24 hours at room temperature. This dressing is tangy.

2. Trim green beans and then blanch by bringing a large pot of water to a boil. Add one tablespoon of salt and the beans, return to a boil. Blanch for 45 seconds for haricot verts and 90 seconds to two and a half minutes for green beans, depending on their age and thickness. You want crunchy beans, but not raw. Rinse in a colander under cold water until no longer warm. Let drain, then wrap in paper towels and refrigerate. This can be done up to six hours in advance.

3. Up to one hour before serving, combine beans, tomatoes, walnuts, and feta in a large bowl. Add dressing and quickly toss. Lift the salad and transfer to a serving bowl, leaving the excess dressing in the bottom of the first bowl. Season to taste and refrigerate until serving.