Warm summer salad with feta

Ingredients for 2 servings:

• 500 g beans, fresh, young bush beans
• 300 g cherry tomatoes
• 150 g feta cheese
• 1 m.-large onion(s), red
• 30 ml oil, neutral
• 30 ml white wine vinegar, milder
• 1 clove(s) garlic, (finely chopped)
• 1 tsp thyme (leaves)
• ½ tsp rosemary, (rosemary needles finely chopped)
• some black pepper, freshly ground
• little salt
• some extra virgin olive oil (for drizzling)
• n. B. olives, some black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Suitable as a main course for 2 people or as a starter for 4-5 people

Wash and trim the beans, wash and dry the cherry tomatoes, peel the onion, halve it, and slice it into thin half rings. Peel and finely chop the garlic, pick the thyme leaves, and finely chop a few rosemary sprigs. Cut the feta cheese into small cubes. Cook the beans in bubbling salted water for 3-4 minutes. Heat the oil in a large, high-sided pan over medium heat, add the onion rings, add the beans while still dripping wet, and fry for 3 minutes. Add the garlic, herbs, and tomatoes, season with pepper, and a very light salt. Briefly toss, then add the feta cubes and, if desired, a few black olives, and deglaze with the vinegar. Let everything simmer in the pan for another 1-2 minutes, stirring occasionally. Serve on plates and drizzle with a little extra virgin olive oil. Toasted baguette goes very well with this dish. The quantity is enough as a main course for 2 people, as a starter the quantity is perfectly sufficient for 4-5 people.