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Tomato Green Bean Salad

This salad is the Recipe of the Day in today's NYT Food section. I made it when it was first published in early summer and was happy to see the NYT post it again. It's a good reminder that the fresh produce we've enjoyed this season won't last long. The combination of colorful vegetables tossed with chickpeas and feta cheese makes for an ideal salad to serve with grilled meat or fish, or even on its own.

You can use regular green beans if you can't find haricot verts, but do try the slender beans if you can find them. They're often packed in 8-oz. bags in the produce section.

Which tomatoes are best? Of course, farmers' market tomatoes top the list, but cherry/grape tomatoes from the supermarket, especially the multi-colored ones, are a terrific choice. Sprinkling your salad with chopped fresh dill is awesome. No dill in your herb plot? Chopped fresh basil is a worthy stand-in.

As always, this recipe is low in fat, calories and WW Points. Go ahead and dig in!

3/4 lb. green beans, preferably slender haricots verts, trimmed

2 Tbsp. lemon juice (1 small lemon)

1 Tbsp. red wine vinegar

1 garlic clove, minced

3 Tbsp. extra-virgin olive oil

1 pint cherry tomatoes, mixed colors, halved

1 (15-oz.) can chickpeas, rinsed and drained

4 oz. low-fat feta cheese, crumbled (1/2 cup)

2 to 3 Tbsp. roughly chopped dill, for serving

Pinch of dried oregano, for serving

Bring a medium saucepan of water to boil over high heat. Add 1 tsp. salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.

Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.

Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.

To serve, sprinkle generously with dill and oregano.

Serves 6

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