Green Bean and Feta Salad

This Green Bean and Feta Salad is a crisp, savory, and refreshing dish that brings together tender green beans, tangy feta cheese, and a bright lemon or vinegar-based dressing. I love making it as a quick side for dinners, potlucks, or even a light lunch that’s full of flavor and texture.

Why You’ll Love This Recipe

I love this salad because it’s simple, vibrant, and full of contrast—crunchy green beans, creamy feta, and a zippy dressing that ties it all together. It’s easy to make ahead, served cold or at room temperature, and pairs well with just about everything from grilled meats to roasted vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh green beans, trimmed

• Feta cheese, crumbled

• Red onion or shallot, thinly sliced

• Cherry tomatoes (optional, halved)

• Fresh parsley or dill (optional, for garnish)

• Olive oil

• Lemon juice or red wine vinegar

• Dijon mustard (optional, for depth)

• Garlic, minced

• Salt and black pepper

Directions

1. Blanch the Green Beans:
   I bring a pot of salted water to a boil and cook the green beans for 2–3 minutes, just until they’re bright green and tender-crisp. Then I immediately transfer them to an ice bath to stop the cooking and keep their color.

2. Make the Dressing:
   In a small bowl or jar, I whisk together olive oil, lemon juice or vinegar, Dijon mustard, garlic, salt, and pepper until well combined.

3. Assemble the Salad:
   I drain and pat the green beans dry, then toss them in a large bowl with sliced onion and cherry tomatoes (if using). I drizzle on the dressing and mix gently.

4. Add the Feta:
   I sprinkle crumbled feta over the top and give the salad one last toss or leave it layered for presentation. A bit of fresh parsley or dill on top adds a fresh finish.

5. Chill or Serve:
   I serve it right away or let it chill for 20–30 minutes so the flavors can meld.

Servings and timing

This recipe serves about 4 people. It takes me 10–15 minutes to prep and another 5 minutes to blanch and cool the beans. With optional chilling time, it’s ready in about 30 minutes or less.

Variations

• Add nuts: I sometimes toss in toasted almonds or walnuts for crunch.

• Use different cheese: Goat cheese or shaved parmesan also works beautifully.

• Add grains: I mix in quinoa, couscous, or farro to make it a more filling salad.

• Try other herbs: Mint, basil, or oregano bring different notes depending on the season.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. It’s best served cold or at room temperature. If the salad looks dry after chilling, I freshen it up with a splash of lemon juice or olive oil. No reheating needed.

FAQs

Can I use frozen green beans?

Yes. I’ve used frozen green beans when fresh ones aren’t available. I just blanch them a little less and drain them well so the salad doesn’t get soggy.

Do I need to use an ice bath?

I always use one because it stops the cooking immediately and helps the beans stay bright green and crisp.

Can I make this salad ahead of time?

Yes. I often prep everything (including the dressing) and store it separately, then combine just before serving. Or I toss it all together and chill it for up to a day.

What’s the best feta to use?

I like using block feta in brine for the best texture and flavor. I crumble it myself right before adding.

Is this salad good for potlucks or picnics?

Definitely. It travels well, doesn’t wilt quickly, and tastes great even after sitting for a bit.

Conclusion

Green Bean and Feta Salad is one of my go-to sides when I want something crisp, colorful, and satisfying. It’s simple, fresh, and bursting with flavor, making it a perfect choice for everything from weeknight meals to festive gatherings. With just a few ingredients, it delivers big on taste and texture.