If you’re craving a salad that feels fresh, vibrant, and packed with Mediterranean charm, then you absolutely must try this Green Bean and Feta Salad Recipe. This dish combines crisp-tender green beans with the salty tang of feta cheese and the zing of a simple vinaigrette that brings it all together. It’s perfect for those warm days when you want something light but still satisfying, and it effortlessly doubles as a beautiful side or a stand-alone snack. Trust me, once you whip this up, it’ll become one of your go-to salads that’s just as good on a picnic table as it is at your dinner spread.
Ingredients You’ll Need
Gathering simple, fresh ingredients is what makes this Green Bean and Feta Salad Recipe so wonderfully easy and utterly delicious. Each component plays a vital role—whether it’s color, crunch, or that perfect balance of flavors.
- Fresh green beans (1 lb, trimmed): The star of the show, offering a crisp texture and vibrant color.
- Crumbled feta cheese (1/2 cup): Adds a creamy, salty bite that brings depth to the salad.
- Red onion (1/4 cup, thinly sliced): Provides a sharp, slightly sweet contrast.
- Cherry tomatoes (1/4 cup, halved, optional): Bring juicy bursts of sweetness and lovely color.
- Olive oil (2 tablespoons): A rich, fruity base for the dressing that melds all flavors beautifully.
- Red wine vinegar (1 tablespoon): Adds brightness and a mild tartness to balance the richness.
- Dijon mustard (1 teaspoon): Gives a gentle tang and helps emulsify the dressing.
- Garlic (1 clove, minced): Infuses the salad with just the right amount of savory punch.
- Salt and pepper to taste: Essential seasoning to enhance every ingredient.
- Fresh dill or parsley (2 tablespoons, chopped, optional): A herbal finish that lifts the whole salad with fragrant freshness.
How to Make Green Bean and Feta Salad Recipe
Step 1: Blanch the green beans
Start by bringing a large pot of salted water to a rolling boil. Once boiling, add your trimmed green beans and cook them for just 3 to 4 minutes until they turn bright green and are crisp-tender. This quick blanching preserves their delightful crunch and vibrant color. Immediately drain the beans and plunge them into a large bowl of ice water to halt the cooking process. This shock of cold water locks in that perfect texture and color. After cooling, drain them again and gently pat dry so your salad isn’t watery.
Step 2: Prepare the dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. This simple vinaigrette is where the magic happens. The olive oil offers richness while the vinegar adds a bright note, and the mustard ties it all together for a silky, flavorful dressing that clings beautifully to the beans and veggies.
Step 3: Combine salad ingredients
In a large mixing bowl, toss the blanched green beans with thinly sliced red onion, halved cherry tomatoes if you’re using them, and the crumbled feta cheese. The variety of textures in this step—from the crunch of beans to the creaminess of feta and the slight bite from onions—creates an incredible mouthfeel that is both refreshing and satisfying.
Step 4: Dress and toss the salad
Drizzle the dressing over the salad ingredients and toss gently but thoroughly. The goal is to coat every piece with that flavorful vinaigrette without smashing the delicate feta or bruising the tomatoes. Finish with a sprinkle of fresh chopped dill or parsley for a burst of herbal brightness that you can’t help but notice with every bite.
How to Serve Green Bean and Feta Salad Recipe
Garnishes
To elevate your Green Bean and Feta Salad Recipe, consider adding a few extra garnishes like toasted pine nuts or slivered almonds for a crunchy contrast. A light drizzle of good-quality balsamic glaze or a handful of freshly cracked black pepper can also take the salad up a notch. Fresh herbs beyond dill or parsley, such as mint or basil, can inject a seasonal twist that makes every serving feel special.
Side Dishes
This salad pairs beautifully with grilled meats, especially chicken or lamb, and works well alongside roasted potatoes or a warm grain bowl. It’s also a perfect complement to Mediterranean dishes like falafel or hummus platters, balancing richer flavors with fresh crispness. For a vegetarian meal, serve it alongside crusty bread and a bowl of soup for a complete and wholesome lunch.
Creative Ways to Present
Think beyond the bowl! Arrange the salad atop a bed of mixed greens for a more substantial meal or serve it in individual cups for a festive picnic or party. Layer it in a glass jar alternating with cooked quinoa or farro for a layered salad lunch that looks as good as it tastes. And if you’re feeling playful, try wrapping it in butter lettuce leaves as refreshing handheld bites.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Green Bean and Feta Salad Recipe in an airtight container in the refrigerator for up to 2 days. To preserve freshness, add the feta cheese and fresh herbs just before serving next time, as their texture and flavor hold up better when not sitting in the dressing for too long.
Freezing
This salad is best enjoyed fresh or chilled but never frozen. The texture of green beans and feta will change dramatically once thawed, often becoming mushy and losing their vibrant flavors, so steer clear of freezing.
Reheating
Since this salad shines when served cold or at room temperature, reheating is not recommended. If you want a warm version, consider blanching fresh green beans again and mixing the other ingredients freshly before serving to maintain the salad’s bright and crisp characteristics.
FAQs
Can I use frozen green beans for this salad?
While fresh green beans are ideal to retain that signature crisp texture, you can use frozen green beans if fresh aren’t available. Just be sure to thaw and pat them dry thoroughly before blanching to avoid excess moisture in your salad.
Is there a substitute for feta cheese?
Absolutely! Goat cheese works wonderfully if you want a creamier texture and a milder tang. For a vegan version, consider a crumbly tofu seasoned with a little lemon juice and salt to mimic the feta’s flavor.
Can I add other vegetables to this salad?
Yes, feel free to get creative. Blanched asparagus, snap peas, or thinly sliced radishes can add delightful textural contrasts and additional color, making your Green Bean and Feta Salad Recipe even more exciting.
How long can I store the salad before serving?
You can prepare the green beans and dressing up to a day in advance, but it’s best to toss in the feta cheese and fresh herbs right before serving. This ensures those ingredients stay fresh and flavorful without turning soggy.
What type of vinegar works best in the dressing?
Red wine vinegar is classic for this salad and balances the flavors beautifully, but you can experiment with white wine vinegar or even a light apple cider vinegar if you’re after a slightly different tang.
Final Thoughts
There’s something incredibly satisfying about the simplicity and freshness of this Green Bean and Feta Salad Recipe. It’s a versatile dish that comes together quickly, bursting with flavor and personality. Whether you’re looking for a nutritious side or a light main, this salad promises to brighten your table and your mood. Give it a try—you might just find a new favorite to make again and again!
Print
Green Bean and Feta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Blanching, No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
This refreshing Green Bean and Feta Salad combines crisp-tender green beans with tangy feta, sharp red onion, and a zesty Dijon vinaigrette. Perfect as a light side dish or a summer salad, it features vibrant Mediterranean flavors enhanced by fresh herbs like dill or parsley. Easy to prepare with a quick blanching technique and minimal cooking, this salad is both nutritious and flavorful.
Ingredients
Main Ingredients
- 1 lb fresh green beans, trimmed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Garnish
- 2 tablespoons chopped fresh dill or parsley (optional)
Instructions
- Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 to 4 minutes until they become crisp-tender and bright green. Immediately drain and plunge them into a bowl of ice water to stop the cooking process and preserve their vibrant color.
- Drain and dry: After the green beans are fully cooled in the ice water, drain well and gently pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.
- Combine the salad: In a large bowl, toss together the blanched green beans, thinly sliced red onion, halved cherry tomatoes (if using), and crumbled feta cheese.
- Add the dressing and toss: Drizzle the prepared dressing over the salad ingredients and toss gently until everything is evenly coated without breaking up the feta too much.
- Garnish and serve: Sprinkle the chopped fresh dill or parsley over the salad for added flavor and color. Serve the salad chilled or at room temperature for best taste.
Notes
- The salad can be prepared a few hours ahead of time; however, add the feta cheese and fresh herbs just before serving to maintain their texture and flavor.
- For a creamier twist, substitute goat cheese in place of feta cheese.
