Summer sides filled with seasonal vegetables are often the star of the menu! This simple Green Bean salad with feta, tomatoes, almonds and an herby vinaigrette is packed with flavor and the perfect dish to serve all summer long at cookouts and with simple summer suppers. Enjoy!

1.5 pounds thin green beans, trimmed
¼ cup (about 2 ounces) crumbled feta cheese
1/2 cup tomatoes
1/4 cup sliced almonds

For the Herby Vinaigrette:
1/4 cup minced shallots
Zest of one lemon
1/4 cup lemon juice
1 Tablespoon chopped fresh oregano (you can also use 2 teaspoons of dried)
1/4 cup minced fresh dill
⅓ cup olive oil
2 teaspoons kosher salt
1/2 teaspoon fresh black pepper

Combine shallots, lemon zest, lemon juice, and herbs and whisk together. Slowly whisk in olive oil. Add salt and pepper and taste, seasoning more if needed.

Bring a large pot of heavily salted water to a boil. Add green beans and blanch for 2-3 minutes. While green beans are cooking add ice water to a large bowl. Drop beans into ice water to cool down. Once cooled, drain and pat dry with a paper towel.

Toss beans with vinaigrette and tomatoes. Sprinkle with feta and almonds and enjoy!