Greek Salad with Feta

Method

1. Bring a pot of salted water to a boil. Blanch the green beans for 2-3 minutes, then transfer to ice water to cool. Drain.
2. In the same boiling water, add a splash of white wine vinegar and blanch the sliced red onion for about 30 seconds. Drain and refresh in ice water. Drain.
3. Prepare the bell peppers: cut in half, remove seeds and white pith. Cut into strips then dice.
4. Prepare the cucumber: peel, cut in half lengthwise, scoop out the seeds, and dice.
5. Prepare the tomatoes: slice the Camone tomato into wedges, cut the San Marzano tomatoes in half lengthwise.
6. In a large bowl, place a generous layer of mixed salad greens.
7. Add the diced peppers, blanched green beans, blanched red onion, and diced cucumber.
8. Add the tomato wedges, black olives, capers, and caper flowers.
9. Crumble or slice the feta cheese over the salad. Add fresh basil leaves.
10. Season with dried oregano, salt, and a drizzle of extra virgin olive oil. Add freshly ground black pepper to taste. Toss gently and serve.