Why You’ll Love This Recipe

This salad is a fantastic way to use fresh summer green beans and tomatoes. It’s bright and tangy with the lemon dressing, aromatic from the garlic and herbs, and creamy from the feta. The texture of the crisp green beans, juicy tomatoes, and creamy feta makes for an irresistible combination. It’s easy to prepare, light yet satisfying, and perfect for making ahead. Plus, it holds up better than a traditional leafy green salad, making it ideal for outdoor events.

Ingredients

• 2 pounds green beans (if using slender beans, also cut them in half across)

• 1/3 cup freshly squeezed lemon juice (about 2 lemons)

• 2 cloves garlic, finely chopped or minced

• 1/3 cup extra virgin olive oil

• 1 tsp dried oregano

• 1/8 tsp salt

• Cracked black pepper to taste

• 14 oz grape or cherry tomatoes, halved

• 1/2 cup chopped fresh basil leaves

• 1/4 cup chopped fresh Italian parsley leaves

• 1/2 cup feta, cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Parboil the Green Beans

1. Bring a large pot of water to a boil. Add the green beans and cook for no more than 3 minutes until they are bright green and slightly tender but still crisp.

2. Using a mesh strainer, quickly transfer the green beans to a large bowl of ice water (an ice bath) to stop the cooking process. This helps keep them crisp and vibrant.

Step 2: Prepare the Dressing

1. While the green beans are cooling, make the dressing. In a small bowl, whisk together the lemon juice, garlic, olive oil, dried oregano, salt, and black pepper. Set aside to allow the flavors to meld.

Step 3: Assemble the Salad

1. Place the halved grape or cherry tomatoes, basil, and parsley in a large serving bowl.

2. Once the green beans are cooled, pat them dry with a towel and add them to the bowl with the tomatoes and herbs. Toss gently to combine.

Step 4: Add the Dressing and Feta

1. Drizzle the prepared dressing over the salad and toss everything gently to combine.

2. Add the cubed feta cheese and toss lightly again.

Step 5: Serve

Serve the salad immediately or refrigerate it for up to 2 hours to allow the flavors to meld. It can be served at room temperature or chilled.

Servings and Timing

• Servings: 12

• Prep Time: 25 minutes

• Cook Time: 3 minutes

• Total Time: 28 minutes

Variations

• Add Potatoes: For a more filling salad, you can add 2 large red potatoes. After parboiling the green beans, add the diced potatoes to the boiling water and cook until they are just tender (about 8 minutes). Transfer them to the ice bath with the green beans and proceed with the recipe.

• Add Protein: For a heartier meal, you can top the salad with grilled chicken, shrimp, or chickpeas for added protein.

• Herb Substitutes: If you don’t have fresh basil or parsley, you can substitute with dill, mint, or thyme for a different herb profile.

Storage/Reheating

• Storage: This salad can be stored in an airtight container in the fridge for up to 2 days. The green beans and feta may release some moisture, but it will still taste delicious.

• Reheating: This salad is best enjoyed cold or at room temperature, so there’s no need to reheat it.

FAQs

1. Can I use frozen green beans?

While fresh green beans are ideal for this recipe, you can use frozen green beans if needed. Just make sure to thaw and drain them thoroughly before using.

2. Can I use a different type of cheese?

Yes, if you don’t have feta, you can use goat cheese, ricotta salata, or even mozzarella for a different flavor.

3. Can I add other vegetables to this salad?

Absolutely! You can add roasted bell peppers, cucumber, or even olives for more texture and flavor.

4. Can I make this salad ahead of time?

Yes, this salad holds up well when made ahead. You can prepare the green beans, dressing, and other ingredients in advance. Just combine everything shortly before serving.

5. How long does this salad last in the fridge?

This salad will last up to 2 days in the refrigerator, though the texture of the green beans may soften a little.

6. How do I prevent the green beans from being too soggy?

Make sure to stop the cooking process immediately after boiling by transferring them to the ice bath. This helps preserve their crispness and bright color.

7. Can I make this salad spicy?

Yes! Add a pinch of red pepper flakes or a finely chopped jalapeño to the dressing for a spicy kick.

8. Can I use a different type of vinegar?

Yes, you can substitute white wine vinegar or apple cider vinegar if you don’t have balsamic vinegar on hand.

9. Can I use store-bought dressing?

While homemade dressing is recommended for the best flavor, you can use store-bought balsamic vinaigrette in a pinch.

10. Can I make this salad without the feta?

Yes, if you prefer a dairy-free version, you can skip the feta or use a vegan cheese alternative.

Conclusion

This Green Bean and Feta Salad is a perfect summer dish that’s light, flavorful, and full of fresh ingredients. The crisp green beans, juicy tomatoes, creamy feta, and tangy lemon dressing make this a refreshing and satisfying salad that’s ideal for any picnic, BBQ, or potluck. It’s easy to make, healthy, and a great addition to any meal!

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