3tablespoonsfreshly squeezed lemon juice, from about 2-3 lemons
6-8strips bacon, cooked and crumbled
Bring a large pot of water to a boil. Add 1 teaspoon salt. Cook green beans until tender, 5-10 minutes. While they cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander (or scoop them out with a slotted spoon) and place the drained beans in the ice water for a few minutes to stop the cooking. This will keep them bright green and perfectly tender.
Drain the beans and pat them dry. Toss them in a bowl with the tomatoes.
For the dressing, whisk together the olive oil, lemon juice, vinegar, salt, garlic powder, and pepper. Pour the mixture over the green beans and toss to coat. Cover the bowl and chill for at least an hour or up to 3 hours before ready to serve.
Stir in the feta cheese and bacon right before serving. Serve chilled or at room temperature.
Green Beans: the desired tenderness of the green beans is a personal preference so check them often while cooking to make sure they don't overcook (or stay too crunchy). Leftovers: even though the leftovers of this salad don't look quite as appealing (the dressing softens everything up and cold bacon looks a little gnarly), it definitely ranks up there with my favorite leftovers to snatch at lunchtime.