Greek Green Bean Salad

  • 2 pound tomatoes, cut into pieces
  • 2 tablespoons red wine vinegar
  • 1 tablespoon salt
  • 1 1/2 pounds green beans
  • 1/2 cup walnut pieces
  • 1/4 pound pitted kalamata olives
  • 1.2 pound feta, sliced and crumbled
  • 3/4 cup minced parsley
  • 1 cucumber, peeled, seeded, and sliced
  • 1 small red onion, sliced and roughly chopped
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • ground black pepper to taste

Toss the tomatoes with the salt and vinegar in a bowl. Marinate for one hour. Meanwhile, steam the green beans until tender, drain, and refresh under cold water. Drain the tomatoes, place in a large bowl with the green beans and all remaining ingredients, and mix gently. Refrigerate for several hours to allow the flavors to combine.