courtesy of Self, adapted by Peter Hoffman
This herb lends an unexpected hint of mint to bean dishes. For a change, feel free to swap in feta for the olives.
Ingredients 3 cups mixed-colored string beans, trimmed
2 1/2 cups cherry tomatoes, halved
1/3 cup pitted kalamata olives
1 clove garlic, finely chopped
1 sprig summer savory, chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon red wine vinegar
Method- Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.