If you’re on the lookout for a vibrant, refreshing dish that balances crispness with creaminess and bursts of savory flavor, then this Green Bean and Feta Salad Recipe is exactly what you need. It’s a Mediterranean-inspired delight packed with the crunch of fresh green beans, the tangy punch of feta cheese, and the subtle zest from a homemade dressing. This salad has quickly become one of my all-time favorites because it’s not only simple and quick to prepare but also the perfect combination of textures and tastes that keep you coming back for more. Whether it’s a light lunch, a picnic addition, or a side to your dinner, this recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
Gathering these simple ingredients is all it takes to create a salad that’s bursting with freshness and flavor. Each component plays a unique role, from the crisp green beans to the tangy feta and the punchy dressing, making the dish a harmonious balance of taste, color, and texture.
- 1 pound fresh green beans (trimmed): The star of the dish, providing crunch and vibrant color.
- 1/2 cup crumbled feta cheese: Adds a creamy, salty tang that complements the green beans beautifully.
- 1/4 cup red onion (thinly sliced): Offers a sharp bite and a beautiful pop of color.
- 1/4 cup cherry tomatoes (halved): Brings sweetness and juiciness to the mix.
- 2 tablespoons olive oil: A rich, fruity base for the dressing that smooths everything together.
- 1 tablespoon red wine vinegar: Adds a subtle acidity that brightens the salad.
- 1 teaspoon Dijon mustard: Gives the dressing a gentle tang and helps emulsify the flavors.
- 1 clove garlic (minced): Infuses the dressing with a fragrant kick.
- Salt and black pepper to taste: Enhances and balances the natural flavors in the salad.
- 1 tablespoon chopped fresh dill or parsley (optional): Introduces an herbal freshness that lifts the whole dish.
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. This not only seasons the beans but helps preserve their vibrant green color. Add the trimmed green beans and cook them for 3 to 4 minutes until they’re just tender yet retain a pleasant crunch. Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process, locking in that lovely bright color and crisp texture. Once cooled, drain well and gently pat them dry with a kitchen towel to keep your salad from becoming soggy.
Step 2: Prepare the Dressing
While the beans cool, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. This dressing is the secret magic that ties the salad together—its tangy and savory notes are essential to elevating the fresh ingredients to something truly special. Taste and adjust seasoning now to ensure your salad will have just the right balance.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, toss the blanched green beans with the thinly sliced red onion and halved cherry tomatoes. Drizzle the homemade dressing over the veggies and gently toss to coat every bite evenly without bruising them. The freshness and crispness of the vegetables paired with the acidity of the dressing will make your mouth water.
Step 4: Fold in the Feta and Herbs
Finally, gently fold in the crumbled feta cheese along with the optional chopped dill or parsley. The creamy feta contrasts beautifully with the crunchy beans, while the fresh herbs add a fragrant lift that takes this simple salad from ordinary to exceptional. Serve it chilled or at room temperature depending on your preference.
How to Serve Green Bean and Feta Salad Recipe
Garnishes
To bring out the best in your Green Bean and Feta Salad Recipe, consider garnishing with toasted almonds for a nutty crunch or a sprinkle of freshly cracked black pepper. A few whole fresh herbs on top can also add an elegant touch, making your dish as beautiful as it is delicious.
Side Dishes
This salad pairs amazingly well with grilled chicken, lamb, or fish, adding a fresh, tangy contrast to savory proteins. For a vegetarian meal, serve it alongside a quinoa pilaf or warm flatbread to soak up any extra dressing.
Creative Ways to Present
For an impressive presentation, try serving the salad in individual small bowls or edible lettuce cups. You might also layer it in a clear glass bowl to show off the beautiful layers of color. Perfect for dinner parties or casual get-togethers, the Green Bean and Feta Salad Recipe is as versatile as it is tasty.
Make Ahead and Storage
Storing Leftovers
You can easily make this salad ahead of time and store leftovers in an airtight container in the refrigerator for up to 2 days. To keep it fresh, store the dressing separately and toss just before serving if possible. This helps maintain the crispness of the beans and prevents the salad from getting soggy.
Freezing
Because this salad is best enjoyed fresh, freezing is not recommended. The texture of the green beans and feta cheese changes after freezing and thawing, which will affect the overall quality of your Green Bean and Feta Salad Recipe.
Reheating
Since this is a cold salad, reheating is not ideal. Serve it chilled or at room temperature for the best flavor and texture experience. If you prefer a warm dish, consider sautéing the leftover salad quickly on the stove with a little olive oil, but this changes the nature of the recipe.
FAQs
Can I use frozen green beans for this recipe?
While fresh green beans are preferred for their crisp texture and vibrant color, you can use frozen if that’s what you have on hand. Just be sure to thaw them completely and pat dry thoroughly to avoid excess moisture diluting the dressing.
Is this salad suitable for a gluten-free diet?
Absolutely! The Green Bean and Feta Salad Recipe contains no gluten ingredients, making it a perfect gluten-free option for those with dietary restrictions.
Can I substitute feta with another cheese?
Definitely. If you’re not a fan of feta, goat cheese or ricotta salata make excellent alternatives that keep the creamy texture and tangy flavor, though they will subtly change the salad’s character.
How long can I store this salad before it starts losing freshness?
For best taste and texture, enjoy the salad within 2 days of making it. The green beans and feta begin to release moisture after that, which can make the salad less crisp and more watery.
Can I add other vegetables to this salad?
Yes! Feel free to customize the salad by adding crunchy cucumbers, sweet bell peppers, or even some olives for a briny twist. Just remember to keep the balance so each ingredient shines without overwhelming the others.
Final Thoughts
Trust me, once you make this Green Bean and Feta Salad Recipe, it will become one of your go-to dishes, especially when you want something fresh, satisfying, and easy to prepare. It’s a beautiful celebration of flavors and textures that’s perfect for any occasion. So grab those ingredients and give it a try — your taste buds will thank you!
Print
Green Bean and Feta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Total Time: 19 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
A vibrant and refreshing Mediterranean-inspired Green Bean and Feta Salad featuring crisp-tender green beans, tangy feta cheese, and a zesty dressing made with olive oil, red wine vinegar, and Dijon mustard. Perfect as a healthy side dish or light meal, served chilled or at room temperature.
Ingredients
Salad Ingredients
- 1 pound fresh green beans (trimmed)
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion (thinly sliced)
- 1/4 cup cherry tomatoes (halved)
- 1 tablespoon chopped fresh dill or parsley (optional)
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3 to 4 minutes until they turn bright green and are just tender but still crisp. Remove immediately and transfer to a bowl of ice water to halt the cooking process, preserving their vibrant color and crunch.
- Drain and Dry: Once the green beans have cooled completely in the ice water, drain thoroughly and pat dry using 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 black pepper until well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled green beans, thinly sliced red onion, and halved cherry tomatoes. Drizzle the prepared dressing over the salad and toss gently to ensure everything is evenly coated.
- Add Feta and Herbs: Gently fold in the crumbled feta cheese and chopped fresh dill or parsley, if using, taking care not to break up the cheese too much.
- Serve: Serve the salad chilled or at room temperature as a delightful side dish or light meal.
Notes
- For extra flavor and texture, consider adding toasted almonds or Kalamata olives to the salad.
- This salad can be made ahead and refrigerated for up to 2 days; just toss before serving to refresh the flavors.
