Sautéed Green Beans and Tomatoes
This gorgeous side dish features sautéed green beans and blistered tomatoes in a Greek-inspired medley of olive oil, red wine vinegar, oregano, and crumbled feta. Perfectly easy and undeniably festive!
There are very few ingredients in this dish, but it’s crammed with flavor. The vegetables are slightly charred and caramelized, the vinegar is bright and tangy, the oregano is floral, and the feta is creamy and salty. And I just named the entire ingredient list.
I used green beans, but you can swap in asparagus, broccoli, cauliflower, green peas, or zucchini. Feel free to use what you have on hand.
This show-stopping side dish pairs well with all types of protein, from chicken, to turkey, pork, beef, seafood, and plant protein. It also makes a dazzling presentation for the holidays and other friend/family gatherings.
Sautéed Green Beans and Tomatoes
Ingredients
- 1 tablespoon olive oil
- 12 ounces green beans, ends trimmed
- 1 pint cherry tomatoes, or grape tomatoes
- 3/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 2 teaspoons red wine vinegar, or white wine vinegar
- 1/4 cup crumbled feta cheese
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the green beans and cook for 3 minutes. Add the tomatoes and cook until the green beans are starting to turn golden brown and the tomatoes are blistered, about 1 minute more. Add the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat.
- Cook for 30 seconds, until fragrant. Remove the pan from the heat and stir in the vinegar. Season to taste with salt and pepper. Top with feta and serve.