For the vegan version, you can use vegan feta or another plant-based cheese or tofu.
Ingredients
- Green beans, 500 g
- Tomatoes, 3
- Garlic cloves, 2
- Extra virgin olive oil, 3 tablespoons
- Dried oregano, 1 teaspoon
- Fresh basil
- Feta cheese (regular or vegan), 125 g
- Tapenade (or chopped black olives), 4 teaspoons
- Baguette or croutons
Preparation
Rinse and trim the ends of the green beans, then boil them in salted water for about 5 minutes or until tender but still firm. Drain them.
While the green beans are cooking, blanch the tomatoes in boiling water, then peel, remove seeds, and chop them into pieces.
In a large skillet, heat the olive oil and lightly sauté the peeled and sliced garlic until fragrant. Add the chopped tomatoes and cook over high heat (without stirring) for about 5 minutes until the tomatoes release their juices and start to break down. Season with salt, pepper, oregano, and a few basil leaves during cooking.
Arrange the cooked tomatoes over the green beans, crumble feta cheese on top. Spoon tapenade or sprinkle chopped olives. Garnish with fresh basil leaves and serve with baguette or croutons.
