Green Bean and Feta Salad is a fresh and tasty dish that’s perfect for warmer days or as a light side. It combines crisp green beans with salty, crumbly feta cheese, making every bite a nice mix of crunch and creaminess. A simple dressing usually ties it all together, adding just the right amount of zest and flavor.
I love making this salad because it’s so easy to put together and feels healthy without being boring. I usually blanch the green beans so they stay bright and crunchy, then toss them with feta, cherry tomatoes, and a little red onion. A splash of lemon juice and good olive oil finishes it off perfectly. It’s the kind of salad that always gets compliments, and I enjoy how the salty feta balances out the fresh veggies.
This salad works great on its own for a quick lunch or alongside grilled chicken or fish for dinner. I like serving it chilled or at room temperature, which makes it super versatile for picnics or potlucks. Whenever I make it, it disappears fast, and friends often ask for the recipe, which is always a good sign!
Key Ingredients & Substitutions
Green Beans: Fresh green beans are the star here—choose vibrant, firm ones for the best crunch. If fresh aren’t available, frozen green beans work but might be softer.
Feta Cheese: Crumbled feta adds creaminess and a salty touch. For a milder option, try goat cheese or ricotta salata. Vegan feta is great for dairy-free diets.
Cherry Tomatoes: These add juicy sweetness and color. You can swap with grape tomatoes or chopped regular tomatoes if needed.
Red Onion: Thin slices bring a gentle sharpness. If onion is too strong, soak slices briefly in cold water to mellow the flavor.
Dressing: Olive oil and lemon juice create a bright, simple dressing. You can substitute lemon with white wine vinegar or balsamic for a different zing.
How Do You Keep Green Beans Bright and Crunchy?
Blanching green beans is key for texture and color in this salad.
- Boil salted water and add green beans for just 3-4 minutes until tender but still crisp.
- Immediately transfer them to an ice bath to stop cooking and preserve that lovely green color.
- Drain well to prevent a watery salad.
I find this method keeps green beans fresh and satisfying in every bite. Avoid overcooking for the best texture!
Equipment You’ll Need
- Large pot – I like using it to blanch the green beans quickly and easily.
- Colander or strainer – helps drain and rinse the beans with no mess.
- Large mixing bowl – perfect for tossing everything together and serving.
- Small bowl – for mixing or whisking the dressing separately.
- Sharp knife and cutting board – helpful for slicing tomatoes and onions.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or vegan cheese for different flavors or dietary needs.
- Add chopped fresh herbs like basil or parsley for extra freshness.
- Mix in toasted pine nuts or walnuts for a bit of crunch and richness.
- Use red wine vinegar instead of lemon juice for a tangier dressing.
Green Bean and Feta Salad
Ingredients You’ll Need:
Salad:
- 1 lb (450 g) fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Time Needed:
This salad takes about 15 minutes to prepare, including blanching the green beans and assembling the ingredients. If you refrigerate it for a short time before serving, add 30 minutes to let flavors blend.
Step-by-Step Instructions:
1. Blanch the Green Beans:
Fill a large pot with salted water and bring it to a boil. Add the trimmed green beans and cook them for 3 to 4 minutes until they are tender but still crisp and bright green. Then, transfer them straight into a bowl of ice water to stop cooking and keep their color fresh. Drain well.
2. Combine the Salad Ingredients:
In a large mixing bowl, add the blanched green beans, halved cherry tomatoes, and thinly sliced red onion.
3. Dress the Salad:
Drizzle the olive oil and fresh lemon juice over the vegetables. Sprinkle dried oregano, salt, and freshly ground black pepper to taste. Toss gently until everything is evenly coated.
4. Add the Feta Cheese and Serve:
Sprinkle the crumbled feta cheese on top. You can serve the salad immediately or chill it in the fridge for up to 2 hours to let the flavors blend. Enjoy it chilled or at room temperature.
Can I Use Frozen Green Beans for This Salad?
Yes! Just thaw them completely and pat dry to avoid excess moisture. Blanch them briefly as with fresh beans to keep them tender-crisp.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. Feta and veggies may release moisture, so give it a gentle toss before serving again.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare and toss the salad up to 2 hours before serving. Keep it chilled to let flavors meld nicely without the green beans losing crunch.
What Can I Substitute for Feta Cheese?
Goat cheese or ricotta salata work great as alternatives. For a dairy-free option, try a store-bought vegan feta or marinated tofu cubes.