Green Bean Salad with Balsamic & Tomatoes

– 1 pound fresh green beans, trimmed (about 6 cups) – 2 tablespoons balsamic vinegar – 1 1/2 tablespoons finely chopped shallot – 1 1/2 teaspoons honey – 1 1/2 teaspoons lemon juice – 1 teaspoon Dijon mustard – 1/4 cup extra-virgin olive oil


– 1/2 teaspoon salt, divided – 1/8 teaspoon ground pepper – 1/8 teaspoon garlic powder – 1 1/2 cups halved multicolored cherry tomatoe – 1/2 cup thinly sliced red onion – 3/4 cup crumbled feta cheese, divided – Lemon zest for garnish (optional)

Bring a medium pot of water to boil over high heat. Add green beans; cook, undisturbed, until tender, about 5 minutes.  


Meanwhile, fill a large bowl with ice and water. Transfer the beans to the ice bath; let stand until completely cooled, about 6 minutes. Transfer the cooled beans to a kitchen towel; pat dry. 

Meanwhile, whisk vinegar, shallot, honey, lemon juice and mustard together in a large bowl until fully combined. 

Gradually add oil in a thin, steady stream, whisking until emulsified. Whisk in 1/4 teaspoon salt, pepper and garlic powder. 

Add the beans, tomatoes, onion, half of the feta and the remaining 1/4 teaspoon salt to the dressing in the bowl; toss until evenly coated. 

Transfer to a serving dish and top with the remaining feta. Garnish with lemon zest, if desired.