Adding fresh tarragon to this green bean salad adds a depth of herby flavor. Add fresh crumbled cheese and tomatoes for extra-freshness.

Tarragon Green Bean-and-Tomato Salad

Fill large saucepan half full with water; bring to a boil. Add beans and 1/2 teaspoon salt. Reduce heat to medium. Cover and simmer 8 to 12 minutes or until crisp-tender. Drain; immediately rinse under cold water.

Whisk together olive oil, tarragon, vinegar, remaining 1 teaspoon salt, and pepper in large bowl. Add beans, tomatoes, shallot; toss to coat.

Serve immediately, or cover and refrigerate up to 2 days. To serve, transfer salad to serving platter; sprinkle with feta cheese.