Green bean salad with cheese and herbs
4 servings
90 minutes
Green bean salad with cheese and herbs is a refined dish of French cuisine that harmoniously combines the freshness of greens and the richness of cheese. Historically, such light vegetable appetizers were popular in Provence, where simplicity and naturalness of ingredients are valued. Green beans add a crunchy texture to the dish, while aged cheese provides a rich, salty-cream flavor. The dressing made from vinegar and vegetable oil makes the salad light yet expressive, while aromatic herbs—basil, oregano, and rosemary—fill it with Mediterranean notes. This dish is perfect as an independent appetizer or a side dish for fish and white meat and will also be a wonderful addition to a summer outdoor lunch.
1
Boil the green beans in salted water, cool, and dress with vegetable oil, vinegar, salt, and black pepper. Let it sit for 1 hour.
- Green beans (string beans): 300 g
- Vegetable oil: 30 ml
- Vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Cut the cheese into small cubes. Add to the beans.
- Cheese: 200 g
3
Chop the basil, oregano, and rosemary and sprinkle them on the salad.
- Green basil: 20 g
- Oregano: 20 g
- Rosemary: 2 pieces
