Green Bean and Feta Salad is a fresh, crisp, and bright dish that brings together tender green beans and creamy, tangy feta cheese. The combination creates a perfect balance of flavors and textures, making it a delightful side or light lunch. A simple dressing, often with lemon and olive oil, adds a zesty finish that ties everything together.
I love making this salad in the warmer months when green beans are at their peak. I usually blanch the beans just until they’re crisp-tender and then toss them with crumbled feta and a handful of fresh herbs like parsley or mint. The feta adds a nice salty touch that livens up the whole salad, and it’s always a hit when I bring it to gatherings.
This salad goes wonderfully with grilled chicken or fish, and I often serve it alongside a crusty piece of bread to soak up any extra dressing. It’s a simple, fresh dish that feels healthy but still feels like a treat, perfect for a quick meal or a potluck favorite.
Key Ingredients & Substitutions
Green Beans: Fresh green beans are best for a crisp texture. If you can’t get fresh, frozen green beans work too, just cook them a little less to avoid mushiness.
Feta Cheese: Feta brings a salty, creamy flavor. For a milder taste, try goat cheese or ricotta salata. For dairy-free options, use a vegan feta or sprinkle toasted nuts for crunch.
Cherry Tomatoes: They add sweetness and color. Grape tomatoes or diced regular tomatoes can be good substitutes if you don’t have cherries on hand.
Sun-Dried Tomatoes: These are optional but add a nice chewy texture and tang. You can skip them or substitute with olives for a briny twist.
Dressing Ingredients: Olive oil, lemon juice or red wine vinegar, garlic, and mustard create a tangy and balanced dressing. If you like it zestier, add a little more lemon juice or vinegar.
How Do I Keep Green Beans Crisp and Bright?
The secret to green beans that are tender but still crunchy and vibrant is blanching followed by an ice bath.
- Boil salted water and cook green beans for 3-4 minutes – they’ll turn a bright green and soften slightly.
- Immediately drain and plunge the beans into ice water to stop cooking and keep them crisp.
- Drain thoroughly and pat dry before dressing to avoid a watery salad.
This method locks in color and texture, making the salad fresh and appealing. Avoid overcooking green beans to keep the best bite.
Equipment You’ll Need
- Large pot – I use this to boil and blanch the green beans quickly and evenly.
- Strainer or slotted spoon – helps me drain the green beans easily without losing any.
- Medium mixing bowl – great for whisking the dressing and tossing everything together.
- Whisk or fork – makes it easy to blend the dressing ingredients smoothly.
- Serving bowl or platter – to display this colorful salad nicely.
Flavor Variations & Add-Ins
- Swap feta for crumbled goat cheese or vegan cheese for different creamy textures and flavors.
- Mix in chopped fresh herbs like basil or cilantro to give it a new fresh taste.
- Add toasted pine nuts or chopped walnuts for extra crunch and richness.
- Include thinly sliced bell peppers or cucumbers for more color and freshness.
How to Make Green Bean and Feta Salad?
Ingredients You’ll Need:
For the Salad:
- 1 lb fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped (optional)
For the Dressing:
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional garnish)
How Much Time Will You Need?
This salad takes about 15 minutes total: 5 minutes for prepping and blanching the green beans, and 10 minutes for mixing and tossing everything. No cooking or chilling time needed, so it’s quick and easy to make!
Step-by-Step Instructions:
1. Blanch the Green Beans:
Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until they turn bright green and are slightly tender but still crisp. Then, immediately drain and plunge them into a bowl of ice water to stop the cooking and keep them crisp and vibrant. After a few minutes, drain again and pat the beans dry.
2. Make the Dressing:
In a large mixing bowl, whisk together the olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined and smooth.
3. Toss the Salad:
Add the blanched green beans, cherry tomatoes, sliced red onions, and sun-dried tomatoes (if using) to the bowl with the dressing. Toss everything gently so the veggies are coated evenly.
4. Add Feta and Serve:
Sprinkle the crumbled feta cheese on top. Toss lightly just to mix it in without breaking it down too much. Taste and adjust the seasoning with extra salt, pepper, or lemon juice if you want. Garnish with fresh parsley if you have it, and serve the salad chilled or at room temperature for a crisp and refreshing dish.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just thaw frozen green beans completely and blanch them for a shorter time—about 2 minutes—to avoid overcooking. Then proceed with the recipe as usual.
How Long Can I Store This Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The green beans are best eaten fresh, as they may soften over time.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours ahead and refrigerate. Toss with feta right before serving to keep the cheese fresh.
What Can I Substitute for Feta Cheese?
You can use goat cheese for a similar tangy flavor or try vegan feta for a dairy-free option. For crunch and flavor without dairy, toasted nuts are a great addition.