Grilled Green Bean Salad with Cherry Tomatoes, Feta, and Dill with the Dreaming Tree’s Everyday Wine

This recipe is a sneak peek into Chef Fiona Bohane’s “Recipes from the Road,” a compilation of recipes...
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Fiona Bohane

This recipe is a sneak peek into Chef Fiona Bohane’s “Recipes from the Road,” a compilation of recipes inspired by the various Dave Matthews Band tour stops, which pair perfectly with The Dreaming Tree wines. Ideal for even the hottest summer day, Chef Fiona’s light and tasty recipe for Grilled Green Bean Salad with Cherry Tomatoes, Feta and Dill is a perfect complement for The Dreaming Tree wine’s Everyday white blend, aptly named after the DMB hit song. 

Ingredients

For the red wine vinaigrette:

  • 1/3 Cup red wine vinegar
  • 1/2 Cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 Teaspoon dried oregano
  • 1 Tablespoon whole-grain mustard
  • Pinch crushed red pepper
  • Salt, to taste
  • Pepper, to taste

For the salad:

  • 1 1/2- 2 Pound green beans, stems removed
  • 3 Tablespoons extra-virgin olive oil, divided
  • 1 Teaspoon salt, divided
  • 1/2 Teaspoon black pepper, divided
  • 1 Pound cherry tomatoes, skewered on six-inch skewers, four to five per skewer
  • 1 bunch of scallions
  • 1/2 red onion, cut in wedges with root still attached
  • 1 bunch dill, roughly chopped
  • 1 Pound feta cheese, crumbled

Directions

For the red wine vinaigrette:

Mix together all ingredients and set aside until ready to use.

For the salad:

Prepare grill to medium-high heat. Toss green beans with 2 tablespoons of olive oil and half of the salt and pepper. Drizzle tomatoes, scallions, and onion with remaining olive oil, salt, and pepper. When grill is hot, shake excess oil off of green beans and gently place on grill, watching out for flare-ups. Leave on grill for a couple of minutes, until the beans are lightly charred. Don’t worry about all the beans being cooked through. Take beans off grill and place in a heat-proof bowl; let cool.

Place skewered tomatoes, scallions, and onion (cut side down) on grill. Flip tomatoes and scallions when they first begin to char. Remove from grill when both sides are lightly charred. Let the onion fully char on cut edges before you remove from the grill.

When cool, take tomatoes off skewer and place in bowl with green beans. Roughly chop the scallions and take ends off the onion. Add to bowl. Add feta, dill, and vinaigrette to bowl. Gently toss. Season to taste with salt and pepper. Serve at room temperature.

 

 

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.