Description
This Fresh Green Bean and Feta Salad is a bright, zesty, and make-ahead summer side dish that’s as beautiful as it is delicious. Crisp-tender green beans, juicy cherry tomatoes, and tangy feta come together in a lemony vinaigrette that’s light, refreshing, and full of Mediterranean flavor. Perfect for barbecues, picnics, and easy weeknight dinners — and it stays fresh for days!
Ingredients
1 lb (450 g) fresh green beans, trimmed
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
¾ cup feta cheese, crumbled
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, minced or grated
1 tbsp fresh parsley or dill, chopped
Salt and black pepper, to taste
Instructions
Blanch the green beans:
Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes, until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.Prepare the dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth and emulsified.Assemble the salad:
In a large bowl, combine the green beans, cherry tomatoes, and red onion. Drizzle the dressing over and toss gently to coat.Add feta and herbs:
Sprinkle in the crumbled feta and fresh herbs. Toss lightly again, just enough to distribute evenly without breaking up the feta too much.Serve and enjoy:
Let the salad sit for about 10 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.
Notes
Storage: Keeps well for up to 3 days in the fridge. Store dressing separately for best texture.
Variations: Add toasted almonds, roasted red peppers, or cooked chickpeas for extra protein.
Make it vegan: Swap feta for marinated tofu or a dairy-free feta alternative.
Pro Tip: Always dry your beans after blanching so the dressing clings beautifully!
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Salads, Side Dish
- Method: Blanching, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 165 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: green bean salad, feta salad, summer salad, Mediterranean salad, make-ahead salad, picnic recipes
