Green Bean and Feta Salad is a fresh and crunchy mix that’s perfect for warm days or as a bright side to any meal. The crisp green beans give a nice snap, while the salty feta cheese adds a creamy, tangy touch. Sometimes I toss in a little red onion or cherry tomatoes for extra color and flavor.
I love making this salad because it feels light but still satisfying. The combination of beans and feta never gets old, and it’s so easy to throw together on busy nights. I often make extra to have as a quick snack or lunch the next day, and it keeps really well in the fridge.
One of my favorite ways to serve this salad is chilled, right out of the fridge, with a simple lemon vinaigrette drizzled over the top. It’s a great dish to bring to picnics or potlucks because it looks pretty and tastes great even hours later. Plus, it’s a nice change if you’re used to heavier salads.
Key Ingredients & Substitutions
Green Beans: Fresh green beans give this salad that crisp, fresh bite. If you can’t find fresh, frozen ones work too—just thaw and drain well. I always trim and halve them for easy eating.
Feta Cheese: Feta brings a salty, tangy creaminess. If you need a dairy-free option, try a firm tofu marinated in lemon and herbs for a similar texture and punch.
Kalamata Olives: These add a rich, briny flavor that pairs well with the mild beans and feta. You can swap with black or green olives if you prefer something milder.
Red Onion: Adds a sharp, fresh crunch. If you find raw onion too strong, soak the slices in cold water for 10 minutes to mellow the flavor.
Lemon Juice or Red Wine Vinegar: Both work great as the acidic base for the dressing. Lemon juice gives a brighter, fresher note, while vinegar adds depth. Use what you have on hand.
How Do You Get Perfectly Crisp and Vibrant Green Beans Every Time?
The secret is blanching and shocking the beans:
- Boil the green beans in salted water for just 3-4 minutes until they’re bright green and slightly tender.
- Quickly drain and plunge them into ice water to stop the cooking—this keeps them crisp and preserves their color.
- Drain well before mixing them into your salad to avoid watery dressing.
This method keeps the beans fresh and crunchy, a key texture for this salad. Feel free to taste test during boiling so you get your favorite crunch level!
Equipment You’ll Need
- Large pot – to boil the green beans quickly and evenly.
- Large bowl filled with ice water – for shocking the beans and keeping their bright color and crunch.
- Mixing bowl – to toss the salad ingredients and dressing together.
- Whisk – for blending the vinaigrette smoothly.
- Sharp knife and cutting board – to trim beans, slice onions, and halve tomatoes and olives.
Flavor Variations & Add-Ins
- Proteins: Add cooked shrimp or grilled chicken for a more filling meal.
- Cheese: Try goat cheese or mozzarella instead of feta for different textures and flavors.
- Veggies: Mix in roasted red peppers or cucumber slices for extra freshness and color.
- Spices & Herbs: Sprinkle with oregano, basil, or a pinch of red pepper flakes for an extra flavor boost.
Green Bean and Feta Salad
Ingredients You’ll Need:
Salad Ingredients:
- 1 pound fresh green beans, trimmed and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This fresh salad takes about 15 minutes total. You’ll spend 5 minutes boiling and cooling the green beans to get that perfect crunch, then 5-10 minutes preparing the rest and tossing everything together. No extra cooking or resting time needed!
Step-by-Step Instructions:
1. Cook the Green Beans:
Fill a large pot with water, add a pinch of salt, and bring to a boil. Put the green beans in and cook them for 3 to 4 minutes until they’re bright green and just tender but still crisp.
2. Chill the Beans:
Drain the green beans quickly and transfer them into a bowl of ice water right away. This stops the cooking and keeps them bright and crunchy. After a few minutes, drain them well.
3. Make the Dressing:
In a large mixing bowl, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, salt, and pepper. This will be your fresh and zesty dressing.
4. Toss the Salad:
Add the chilled green beans, sliced red onion, cherry tomatoes, Kalamata olives, and chopped dill to the bowl with the dressing. Gently toss everything until it’s well mixed and coated.
5. Add the Feta:
Sprinkle the crumbled feta cheese over the salad and lightly toss again, just enough to mix it in without breaking up the cheese too much.
6. Final Touches and Serving:
Give a quick taste and add extra salt or pepper if needed. Serve the salad chilled or at room temperature. It’s perfect as a light side dish or a refreshing snack.
Can I Use Frozen Green Beans Instead of Fresh?
Yes, you can! Just thaw frozen green beans completely and pat them dry before using. Since they’re already cooked when frozen, skip the boiling step and toss them directly with the dressing and other ingredients.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad tastes best chilled, but keep in mind the green beans may soften over time, and the dressing can make the salad a bit wetter.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the entire salad a few hours ahead and refrigerate it. If you prefer, keep the feta cheese separate and add it just before serving to keep it from getting too soft.
What Can I Substitute for Feta Cheese?
Goat cheese or ricotta salata are great alternatives if you want a similar creamy, tangy flavor. For a dairy-free option, consider marinated tofu or a nut-based cheese substitute.