Instructions

In a heavy Sauté pan heat the Olive Oil over a high heat until very hot.

Add the Cherry Tomatoes to the pan and cook  tossing and shaking the pan so they quickly cook and blister.

Carefully add the Balsamic Vinegar shaking the pan vigorously to sauté.

Continue to cook the Tomatoes over high heat until the Vinegar is reduced by half and the Tomatoes are a warm brown around the edges.

Set aside.

Trim the Beans and blanch lightly to bring out their color and to cook just until al dente.

Drain and run cold water over them to stop the cooking but not to completely cool them off.

In a large bowl toss the sautéed Tomatoes together with the Beans tossing to coat them evenly with the sauce.

Season to taste and add the Marinated herbed Feta Cheese.

Serve right away by itself or as a side.