Ingredients
Kosher salt and freshly ground pepper
1/2 pound green beans or haricots verts, trimmed
3/4 cup shelled fresh shell beans, such as lima or cranberry
3 pitas (each 6 inches)
Extra-virgin olive oil, for brushing
1/2 large Vidalia onion, chopped
1 English cucumber, quartered and cut into 1-inch pieces
4 ounces feta, crumbled
1/2 cup coarsely chopped fresh mint, plus more for garnish
1/3 cup coarsely chopped fresh flat-leaf parsley
Lemon-Garlic Vinaigrette
Preparation
Prepare an ice bath. Simmer green beans in a pot of salted boiling water until crisp-tender and bright green, about 1 minute. Transfer beans to ice bath, reserving pot of water; let beans cool, then remove and pat dry. Place in a large bowl.
Return water to a boil. Simmer shell beans until just tender, 18 to 20 minutes. Transfer to ice bath; let cool, then drain and pat dry. Combine with green beans.
Heat a grill (or grill pan) to medium. Split each pita in half. Brush both sides of pita halves with oil; season with salt and pepper. Grill pitas, turning once, until golden and crisp, about 1 minute a side. Let cool, then tear into 1-inch pieces.
Add onion, cucumber, feta, herbs, and pita to beans; drizzle with 1/2 cup vinaigrette and toss well to combine. Season with salt and pepper; garnish with mint. Let stand at least 10 minutes and up to 1 hour before serving.
