If you’re craving a fresh, vibrant, and tangy dish that bursts with color and flavor, look no further than this Green Bean and Feta Salad. It’s a lively medley of crisp green beans, juicy cherry tomatoes, and creamy feta, rounded out with a zesty vinaigrette. Every bite is full of textures—the snap of the beans, the softness of cheese, the crunch from onions—making this salad not just a side, but a star at any table. Whether you’re serving it for a summer picnic, brunch, or just want to add something special to your weeknight dinner, this is a recipe that will become a fast favorite.
Ingredients You’ll Need
The magic of Green Bean and Feta Salad is how a small set of ingredients works together so perfectly. Each one brings its own personality—crisp, creamy, tangy, or herby—so you get a salad that looks and tastes like a celebration.
- Fresh green beans: Give the salad its irresistible crunch and gorgeous green color.
- Cherry tomatoes: Add pops of sweet juiciness and a beautiful visual contrast.
- Red onion: Provides a bit of sharpness and crunch—slice it thin for the perfect texture.
- Feta cheese: The rich, salty bite complements the brightness of the veggies.
- Fresh parsley: Lends an aromatic, herbaceous finish and a burst of green.
- Olive oil: A good olive oil is key for a silky, flavorful dressing.
- Red wine vinegar: Offers tang and brightness that ties everything together.
- Dijon mustard: Brings a subtle sharpness that elevates the dressing.
- Honey: Balances the acidity and rounds out the flavors.
- Garlic powder: Adds a gentle, savory undertone.
- Salt and black pepper: Enhances every element in the dish—taste and adjust as needed!
How to Make Green Bean and Feta Salad
Step 1: Blanch the Green Beans
Start with the most important move: bring a large pot of salted water to a boil. Drop in the trimmed green beans and cook them for just 3 to 4 minutes. You’re looking for that bright, lively green and a tender-but-still-snappy texture. As soon as they’re ready, scoop them out and dunk them in a bowl of ice water to instantly halt the cooking. This simple trick locks in their color and crunch.
Step 2: Make the Vinaigrette
While the beans chill, whisk up your dressing. In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, a pinch of salt, and freshly cracked black pepper. Whisk it until the mixture is smooth and slightly thickened—the mustard helps the dressing emulsify so it coats everything evenly. Taste it—you want a bright, tangy flavor with a little sweetness to keep things interesting.
Step 3: Combine the Veggies and Toss
Drain and gently pat dry your green beans, then move them to a large bowl. Add the halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley. Drizzle all that luscious vinaigrette right over, and toss gently so everything is coated and glistening. This is the moment when all the colors and textures come alive!
Step 4: Fold in the Feta Cheese
When your salad looks green and gorgeous, it’s time for the feta! Gently fold in the crumbled cheese—try not to stir it too vigorously so you keep some bigger, delightful chunks here and there. The feta will add bursts of creamy tang and make the Green Bean and Feta Salad especially crave-worthy.
Step 5: Serve and Enjoy
You can serve this salad chilled direct from the fridge, or at room temperature if you prefer. It only gets better as the flavors mingle, so give it a little time if you can. Scoop it into a big serving bowl and watch it disappear!
How to Serve Green Bean and Feta Salad
Garnishes
Sprinkle a bit of extra fresh parsley or a few more crumbles of feta over the top right before serving. If you want to make your Green Bean and Feta Salad even more eye-catching, a dusting of freshly cracked black pepper or a few thin ribbons of lemon zest works wonders for both presentation and flavor.
Side Dishes
This salad is spectacular alongside grilled chicken, roasted salmon, or a hearty grain bowl. You could even serve it next to warm, crusty bread and let that vinaigrette soak into each bite. For a true Mediterranean feel, try it with herby couscous or a simple chickpea salad.
Creative Ways to Present
Serve your Green Bean and Feta Salad in a big platter for family-style dining, or pile it into individual cups for picnics and garden parties. You can also layer it in a wide, shallow bowl to showcase all the glistening colors. Add a scattering of Kalamata olives or thinly sliced cucumbers for extra Mediterranean flair.
Make Ahead and Storage
Storing Leftovers
Leftovers will keep beautifully in the fridge for up to two days. Store the Green Bean and Feta Salad in an airtight container, but if possible, keep the feta separate and mix it in just before eating to keep things fresh and vibrant.
Freezing
While freezing isn’t recommended for this salad (the crisp textures get lost and the feta can become grainy), you can blanch and freeze green beans ahead of time, then thaw and assemble everything else when you’re ready to enjoy.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so skip the reheating. If you’ve made it ahead, just take it out of the fridge about ten minutes before serving so the flavors can come to life.
FAQs
Can I use frozen green beans?
While fresh green beans have the best snap and flavor, you can use frozen in a pinch. Just thaw and blanch them quickly, watching closely so they don’t go mushy.
Is this salad good for meal prepping?
Absolutely! Green Bean and Feta Salad is an excellent choice for meal preps because it keeps well and stays crisp for a couple of days. For the freshest taste, add the feta just before eating.
What can I substitute for feta cheese?
If feta isn’t your thing, try creamy goat cheese or even a sprinkle of Parmesan. For a dairy-free version, toss in marinated tofu cubes or a handful of toasted nuts.
How can I make this salad more filling?
Bulk it up by adding protein-rich extras like grilled chicken, chickpeas, or tuna. You could also stir in some cooked quinoa or bulgur for a more substantial meal.
Can I make this Green Bean and Feta Salad vegan?
Definitely! Swap out the feta for a vegan cheese or use extra veggies like avocado, and replace honey in the dressing with maple syrup or agave.
Final Thoughts
If you’re looking for a dish that’s as easy as it is impressive, this Green Bean and Feta Salad fits the bill. It’s wholesome, colorful, and endlessly versatile—a recipe you’ll want to come back to all year long. Give it a try and let it brighten up your table, one bite at a time!
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Green Bean and Feta Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Green Bean and Feta Salad is a refreshing and flavorful dish perfect for summer gatherings. Crisp green beans, juicy cherry tomatoes, and tangy feta cheese are tossed in a zesty dressing for a delightful salad that’s sure to impress.
Ingredients
Green Bean Salad:
- 1 pound fresh green beans (trimmed)
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Additional Ingredients:
- ½ cup cherry tomatoes (halved)
- ¼ cup red onion (thinly sliced)
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until crisp-tender. Drain and shock in ice water.
- Prepare the Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, salt, and pepper.
- Combine Ingredients: In a bowl, mix blanched green beans, cherry tomatoes, red onion, parsley. Toss with dressing.
- Add Feta: Gently fold in crumbled feta cheese.
- Serve: Serve chilled or at room temperature.
Notes
- This salad can be made ahead, adding feta just before serving.
- For a Mediterranean twist, consider adding Kalamata olives or cucumbers.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
