Servings: 4 to 6

1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengths 1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengths
¼ teaspoon table salt, plus salt for blanching ¼ teaspoon table salt, plus salt for blanching
12 ounces cherry tomatoes, halved 12 ounces cherry tomatoes, halved
¼ cup extra-virgin olive oil ¼ cup extra-virgin olive oil
2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
1 tablespoon lemon juice 1 tablespoon lemon juice
¼ teaspoon table salt, plus salt for blanching ¼ teaspoon table salt, plus salt for blanching
¼ teaspoon pepper ¼ teaspoon pepper
2 ounces feta cheese, crumbled (½ cup) 2 ounces feta cheese, crumbled (½ cup)

Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and ¼ cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.
While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath. When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.
Place green beans, tomatoes, oil, mint, parsley, lemon juice, pepper, and salt in bowl and toss to combine. Transfer to platter, sprinkle with feta, and serve.