Vibrant Green Bean Salad with Cherry Tomatoes and Feta

Prepare the dressing by combining the extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small jar. Shake vigorously until well emulsified, then set aside at room temperature.

Bring a large pot of salted water to a rolling boil. Add the green beans and simmer for 2 to 3 minutes until they are tender-crisp.

Immediately drain the beans in a colander and plunge them into a bowl of ice water (or run under very cold tap water) to stop the cooking process and lock in their bright green color.

Drain the cooled beans thoroughly and pat them completely dry with a clean kitchen towel to ensure the dressing adheres well.

In a large mixing bowl, combine the dried green beans with the halved cherry tomatoes and thinly sliced red onion.

Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly. Garnish with crumbled feta cheese and serve immediately.