2/3 cup. olive oil
1/4 cup lemon juice
1/4 cup fresh snipped chives
3 tablespoons fresh chopped basil, plus extra for garnish
1 tablespoon red wine vinegar
1 clove garlic minced
Salt and pepper
1 pound fresh green beans, ends trimmed
2 cups grape or cherry tomatoes cut in half
3 ears fresh sweet corn
½ cup feta cheese, crumbled
In a screw top jar combine first 6 ingredients. Season with a little salt and pepper. Cover and shake well. Let vinaigrette stand for 30 minutes to 1 hour so flavors can blend.
Bring a large pot of water to a boil and add a couple teaspoons of salt. Add green beans and cook for 2 to 3 minutes. Drain beans and put them in a bowl of ice water to stop the cooking. After a few minutes in the ice water, drain the beans and pat dry.
Boil or grill corn and remove corn kernels from the cob. Place beans, corn, and tomatoes in a large bowl. Shake up vinaigrette and drizzle some over the veggies. Toss well to coat. Season with a little salt and fresh ground black pepper. Crumble feta cheese over the top and garnish with fresh basil. Extra dressing can be served on the side and keeps for up to a week in the fridge.