Green Bean and Feta Salad is a fresh, crisp dish that brings together tender green beans, salty feta cheese, and a hint of bright lemon. It’s simple but full of flavor, with just the right balance between crunchy and creamy textures. This salad feels like a sunny day on a plate, perfect for warmer weather or anytime you want something light and satisfying.
I love making this salad because it’s so easy to throw together, and it’s a great way to enjoy green beans in a different way. The feta adds a lovely salty kick that makes every bite interesting, and I usually toss in some toasted almonds or a sprinkle of fresh herbs to give it an extra bit of texture and freshness. I find that letting it sit for a little while before serving helps the flavors come together beautifully.
This salad is my go-to side dish for barbecues or casual dinners with friends. It pairs wonderfully with grilled chicken or fish, but honestly, I’m happy eating it on its own as a light lunch. Every time I serve it, folks always ask for the recipe because it’s just that good—and so pretty on the table with its bright green and white colors.
Key Ingredients & Substitutions
Green Beans: Fresh green beans give the salad a crisp texture. Trim the ends and blanch them to keep their vibrant color and crunch. If fresh isn’t available, you can use frozen green beans, just thaw and pat dry well.
Feta Cheese: Feta adds a salty, creamy punch. If you want a milder option, goat cheese works nicely. For dairy-free, try a vegan feta or a sprinkle of toasted nuts for texture.
Lemon Juice & Olive Oil: The dressing is simple but bright. Fresh lemon juice is best for that fresh zing, but bottled lemon juice works in a pinch. Use good-quality extra-virgin olive oil for richness.
Kalamata Olives & Cherry Tomatoes: These add bursts of briny and sweet flavors. Need a substitute? Black olives or capers can work instead, and grape tomatoes can replace cherry tomatoes.
How Do You Keep Green Beans Bright and Crunchy?
Blanching green beans is the key. Here’s how I do it:
- Boil salted water and add the green beans for 3-4 minutes until just tender but still crisp.
- Quickly transfer the beans to a bowl of ice water. This stops cooking and locks in the bright color.
- Drain and pat dry before mixing into the salad to avoid sogginess.
This method keeps the beans fresh and crunchy, giving you the best texture for your salad every time.
Equipment You’ll Need
- Large pot – I like this for boiling the green beans quickly and evenly. It makes blanching easy.
- Ice bath or large bowl of ice water – helps stop the cooking process so the beans stay bright and crisp.
- Mixing bowl – perfect for combining everything gently without breaking the delicate ingredients.
- Whisk or fork – necessary for mixing the dressing until smooth and emulsified.
- Measuring spoons and cups – for accuracy with the oil, lemon juice, and other ingredients.
Flavor Variations & Add-Ins
- Swap feta for crumbled goat cheese or feta alternatives like vegan cheese for different flavors.
- Add chopped fresh herbs like parsley, basil, or mint for extra freshness.
- Toss in chopped toasted nuts or seeds—like walnuts or sunflower seeds—for crunch.
- Include roasted red peppers or thinly sliced cucumbers for a different texture and flavor profile, perfect for summer.
Green Bean and Feta Salad
Ingredients You’ll Need:
For the Salad:
- 1 pound fresh green beans, trimmed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Green Bean and Feta Salad takes about 10 minutes to prepare and cook the green beans, plus 5 minutes for mixing everything together. You can serve it right away or chill it for about 15-30 minutes to let the flavors blend beautifully. Total time is roughly 20-40 minutes.
Step-by-Step Instructions:
1. Cook and Cool 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 are tender but still crisp. Quickly transfer them to a bowl filled with ice water to stop the cooking and keep their vibrant green color. Once cooled, drain and pat the beans dry with a clean towel.
2. Mix the Salad Ingredients:
In a large serving bowl, combine the cooled green beans, halved cherry tomatoes, sliced kalamata olives, and thinly sliced red onion.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and pepper until the dressing is well combined.
4. Toss and Serve:
Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Sprinkle the crumbled feta cheese and chopped dill over the top. Give it one last gentle toss for even distribution.
5. Chill or Serve:
You can serve the salad right away or let it chill in the refrigerator for 15-30 minutes. Chilling helps the flavors blend and gives the salad a cool, refreshing taste.
Can I Use Frozen Green Beans Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and pat dry before using to avoid extra water in the salad. Blanching frozen beans may take a little less time, so watch them closely to keep the perfect crisp texture.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The green beans will stay crispest if you keep the dressing separate and toss just before serving.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and dressing separately, then toss together about 15 minutes before serving to keep everything fresh and flavorful.
Can I Substitute the Feta Cheese?
Yes! Goat cheese is a great alternative if you want a milder, creamy flavor. For dairy-free options, try vegan feta or a sprinkle of toasted nuts for texture.
