Green Bean and Feta Salad Recipe
There’s something undeniably fresh and satisfying about the Green Bean and Feta Salad—a colorful medley of crisp-tender green beans, briny feta, and pops of red onion all tossed in a tangy Dijon vinaigrette. This salad is not just a side dish, it’s a summer celebration on your plate. The combination of vibrant greens, creamy cheese, and crunchy nuts makes every bite a complete flavor adventure. Whether you’re looking for a show-stopping addition to your barbecue or a quick lunch that feels luxurious, this recipe brings the Mediterranean sunshine straight to your table.
Ingredients You’ll Need
The beauty of Green Bean and Feta Salad is that its short list of ingredients brings big, bold flavors and beautiful textures. Every element—from the fresh crunch of the beans to the salty crumble of feta—plays an essential role in crafting this vibrant salad. Here’s what you’ll need, and why each one matters.
- Green beans (1 pound, fresh, trimmed): Crisp and sweet, they’re the star of the salad and provide a satisfying bite.
- Feta cheese (1/3 cup, crumbled): Adds creamy texture and a salty, tangy kick that balances the beans.
- Red onion (1/4 cup, thinly sliced): Lends a sharp pop of color and a mild, sweet bite.
- Olive oil (2 tablespoons): Brings silkiness and richness to the vinaigrette.
- Red wine vinegar (1 tablespoon): Offers acidity that brightens the whole salad.
- Dijon mustard (1 teaspoon): Creates gentle heat and helps the dressing emulgate beautifully.
- Honey (1/2 teaspoon): Adds a touch of sweetness that rounds out the tanginess of the dressing.
- Salt (1/4 teaspoon): Enhances all the other flavors and brings harmony to the dressing.
- Black pepper (1/8 teaspoon): Gives a subtle bite and a touch of complexity.
- Fresh parsley or dill (2 tablespoons, chopped, optional): Infuses fragrance and a pop of green color, perfect for freshness.
- Toasted almonds or walnuts (2 tablespoons, optional): Add crunch and a warm, nutty finish that makes the whole dish pop.
How to Make Green Bean and Feta Salad
Step 1: Blanch the Green Beans
Start by bringing a large pot of salted water to a rolling boil—salt matters here, as it infuses the beans with flavor. Drop in your trimmed green beans and let them cook for just 2 to 3 minutes; you want them to stay bright green and crisp-tender, not limp. Once they reach that perfect texture, plunge them straight into an ice water bath. This quick chill locks in their vibrant color and stops the cooking in its tracks, so you get that irresistible crunch with every bite. After a minute or two, drain the beans well and gently pat them dry with a clean towel.
Step 2: Whisk the Dressing
While the beans cool down, grab a large bowl and whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisking not only blends the ingredients but also ensures a creamy, perfectly balanced dressing. The honey tempers the acidity of the vinegar, while the Dijon gives a subtle zing and brings the whole vinaigrette together.
Step 3: Assemble the Salad
Toss the cooled green beans right into the dressing bowl—no need to dirty another dish. Add the thinly sliced red onion and crumble in the feta cheese. Gently toss everything together until beans are glossy and evenly coated, flecked with creamy feta and bits of onion. If you’re adding fresh herbs or nuts, sprinkle them in now for extra color, crunch, and flavor.
Step 4: Chill or Serve
You can serve this Green Bean and Feta Salad immediately at room temperature if you’re impatient (and who could blame you?), but it also shines after a brief chill in the fridge. Letting it rest for about 30 minutes allows the flavors to meld, making every bite brighter and more harmonious.
How to Serve Green Bean and Feta Salad
Garnishes
A handful of freshly chopped parsley or fragrant dill scattered over the top gives the salad a burst of color and herbaceous lift. For the finishing touch, sprinkle on some toasted nuts—slivered almonds or roughly-chopped walnuts both work wonders. Their golden crunch brings extra excitement to your fork and makes every serving feel a bit more special.
Side Dishes
Some of my favorite ways to round out the Green Bean and Feta Salad include pairing it with lemony grilled chicken skewers, garlic-marinated shrimp, or a juicy ribeye. It also stands perfectly beside couscous, quinoa, or a loaf of rustic bread. The salad’s tang and freshness make it a lovely palate cleanser for richer mains.
Creative Ways to Present
Serve the Green Bean and Feta Salad in a big, wide platter so its colors can shine, or pile it into individual small bowls for a more elegant look. For a picnic, pack it into mason jars layered with herbs and nuts on top for an Instagram-worthy presentation. You can even use it as a vibrant bruschetta topping or toss any leftovers into a leafy green salad for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Green Bean and Feta Salad keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors become even more pronounced as they mingle, but the beans will retain their pleasant crunch if stored promptly.
Freezing
While you can technically freeze this salad, the texture of the green beans and feta may suffer, becoming a bit watery or mushy after thawing. For best results, make and enjoy this salad fresh or keep leftovers in the fridge—freezing is not recommended for preserving its vibrant character.
Reheating
This salad is truly a cold or room temperature hero and is not meant to be reheated. If you prefer it less chilly straight from the fridge, simply let it sit out for 10 or 15 minutes to take the edge off the cold before serving. This way, the flavors will be bold and bright just as intended.
FAQs
Can I use frozen green beans instead of fresh?
Using frozen green beans in Green Bean and Feta Salad isn’t my top recommendation, as they tend to turn softer when blanched. However, in a pinch, they’ll still work—just try to undercook them slightly so they keep their bite.
What can I substitute for feta cheese?
While feta brings a signature tang and creaminess, you can swap it for goat cheese for a smoother texture, or even use ricotta salata for a more delicate, milky flavor. A vegan feta also works if you need a dairy-free option!
How do I keep red onions from overpowering the salad?
If raw red onion is too sharp for your taste, soak the slices in a bowl of cold water for about 10 minutes before draining and adding to the salad. This takes away some of the bite but keeps the color and crunch.
Can I make the salad in advance for a party?
Absolutely! Green Bean and Feta Salad is a stellar make-ahead option. Assemble everything except the nuts and fresh herbs, then add them just before serving for maximum crunch and freshness.
Is this recipe gluten-free?
Yes, this salad is naturally gluten-free, making it a crowd-pleasing choice for those avoiding wheat. Just double-check your mustard and feta labels to ensure they’re made without any sneaky gluten-containing additives.
Final Thoughts
If you’re looking for a salad that’s light, lively, and absolutely brimming with flavor, the Green Bean and Feta Salad is your new go-to. Give it a try—you might just find yourself making it for every gathering, picnic, and lazy summer lunch from here on out!
Print
Green Bean and Feta Salad Recipe
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Green Bean and Feta Salad is a refreshing and flavorful dish that is perfect for summer gatherings. Crisp green beans are tossed with tangy feta cheese, red onions, and a zesty vinaigrette, creating a vibrant and satisfying salad.
Ingredients
Green Bean Salad:
- 1 pound fresh green beans (trimmed)
Feta Cheese Dressing:
- 1/3 cup crumbled feta cheese
- 1/4 cup red onion (thinly sliced)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Optional Toppings:
- 2 tablespoons chopped fresh parsley or dill
- 2 tablespoons toasted almonds or walnuts
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until crisp-tender. Immediately transfer to an ice water bath to stop cooking, then drain and pat dry.
- Prepare the Dressing: In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
- Combine Ingredients: Add green beans, red onion, and feta to the bowl and toss to coat.
- Finish and Serve: Sprinkle with fresh herbs and nuts if using. Serve chilled or at room temperature.
Notes
- For a punchier flavor, add a squeeze of lemon juice or a pinch of chili flakes.
- This salad pairs well with grilled meats or can be served on its own as a light lunch.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 3g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
