When it’s as hot as it is everywhere, everyone loves a cool, refreshing and nutritious vegetable salad. And when my Mediterranean garden is overflowing with fresh green beans, this Greek green bean salad is just about the best gift anyone could bring to a potluck, picnic or party. Packed with Vitamin C, lots of B vitamins and all sorts of healthy nutrition, green beans are another tasty way to eat the Mediterranean way every day!
INGREDIENTS
Green beans, trimmed and cooked to crisp-tender
Persian cucumbers, medium dice
Cherry tomatoes, halved
Feta Cheese, medium dice
Kalamata olives
DRESSING
2 Tbsps extra virgin olive oil
2 Tbsps freshly squeezed lemon juice
2 cloves garlic, minced
½ tsp spanish paprika (pimenton)
salt and pepper to taste
Please SUBSCRIBE and LIKE THIS VIDEO. It will really help me get the word out about how easy it is to eat the Mediterranean way every day when simple recipes turns ordinary ingredients into extraordinary dishes!
If you love exploring new cultures through food, come along with me to learn how it’s done in Spain and other countries around the Mediterranean sea. Join me on Fridays and Saturdays when we’ll have fun putting together a new recipe or two for some easy but incredibly tasty Mediterranean classics. ¡Buen provecho!
If you’re interested in seeing some daily snaps and scenes of our life high up in the mountains in Spain above the Mediterranean Coast…
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ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.