Young green beans – 1-1.5 pounds, washed, stringed and cut diagonally into 1 inch pieces
Red tomatoes - 2 medium-sized, washed and sliced into segments
Yellow tomato – 1 medium-sized, washed and sliced into segments
Sweet purple onion – 1/2, sliced into paper-thin half-moons
Bulgarian (sheep’s milk) feta – 0.25-0.5 pounds, cut into 1/2 inch cubes
Fresh basil leaves – 1/2 cup, chopped
Garlic – 1 clove, minced
Fresh hot pepper (optional) – 1/2-1, seeded and minched
Extra virgin olive oil – - 3-4 tbsp
Lemon juice – 2-3 tbsp.
Salt and freshly ground black pepper to taste
Boil beans until just tender, 4-5 minutes. Drain and put in ice-cold water to preserve brilliant green color. Drain, dry on paper towels and transfer into a bowl. Add remaining ingredients, gently toss, adjust seasoning, chill and serve with thickly sliced Calamata Olive-Cracked Black Pepper Bread.