If you’re on the hunt for a bright, refreshing dish that’s equal parts elegant and effortless, the Green Bean and Feta Salad is a showstopper you’ll want to make again and again. This vibrant medley brings together crisp-tender green beans, tangy feta cheese, and a lively red wine vinaigrette, creating a salad that’s as perfect for picnics and potlucks as it is for cozy weeknight dinners. The colors pop, the flavors sing, and best of all, it comes together in under 20 minutes—making it a true all-star for busy food lovers wanting big flavor with minimal fuss.
Ingredients You’ll Need
One of the best things about this salad is how each simple ingredient shines. Every component contributes something special—crisp texture, vibrant color, or a punchy taste—so don’t skip out on even the smallest details.
- Fresh green beans: The heart of the salad, they offer crunch and a sweet, grassy freshness—always go for the brightest beans you can find.
- Red onion: Thinly sliced, it adds just the right amount of zesty sharpness without overwhelming the dish.
- Feta cheese: Creamy, briny, and crumbly, feta brings bold Mediterranean flair and a salty kick.
- Olive oil: Use the best quality you have, as it forms the silky backbone of the dressing.
- Red wine vinegar: This tangy splash brightens everything up and melds the flavors.
- Dijon mustard: Adds a gentle heat and helps the dressing emulsify perfectly.
- Garlic: Minced for maximum flavor, it whispers its irresistible fragrance throughout.
- Salt & black pepper: Essential seasoning to balance and lift the flavors.
- Fresh parsley (optional): A sprinkle of this gives a burst of color and a herbaceous finish.
How to Make Green Bean and Feta Salad
Step 1: Blanch the Green Beans
Start by bringing a large pot of salted water to a rolling boil, then add your trimmed green beans. Boil them for just 3 to 4 minutes—they should be vibrantly green and crisp-tender, never mushy! Immediately transfer them to a bowl of ice water. This quick chill locks in color and snap, keeping your salad bright and lively.
Step 2: Dry the Beans
Once the beans are cool, drain them well and gently pat them dry with a clean kitchen towel. Any lingering moisture can water down the vinaigrette, so a thorough drying makes all the difference to your Green Bean and Feta Salad’s overall taste and texture.
Step 3: Make the Vinaigrette
In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. This dressing comes together in a flash and is the zesty backbone of the whole salad. The Dijon acts as an emulsifier, making your vinaigrette luxuriously smooth.
Step 4: Toss Everything Together
Add the blanched green beans, thinly sliced red onion, and chopped parsley (if using) directly into the bowl with the vinaigrette. Toss well until every bean is coated and glistening. Finally, gently fold in the crumbled feta, taking care not to break it down too much—those pockets of tangy cheese are pure gold in every bite.
Step 5: Chill and Serve
Let your Green Bean and Feta Salad chill for at least 15 minutes before serving, or enjoy it at room temperature. That little rest helps the flavors mingle and develop into something truly irresistible.
How to Serve Green Bean and Feta Salad
Garnishes
If you’re feeling a little extra, sprinkle some toasted almonds or walnuts on top right before serving—they add crunchy texture and a nutty warmth that pairs beautifully with the feta. A bit of extra fresh parsley or a few cracks of black pepper also make for a pretty (and tasty!) finishing touch.
Side Dishes
This Green Bean and Feta Salad is endlessly versatile. Serve it alongside grilled chicken or salmon for a light main dish, or pair it with a loaf of crusty bread as part of a breezy Mediterranean feast. It’s also a hit with grain bowls or tucked into easy lunch wraps for a zingy veggie boost.
Creative Ways to Present
Try arranging the salad on a long platter for a dramatic effect, layering the beans and crumbled feta in gentle waves for serious visual appeal. Or fill little mason jars for stylish single servings at outdoor gatherings—the salad travels beautifully and looks charmingly rustic.
Make Ahead and Storage
Storing Leftovers
Your Green Bean and Feta Salad holds up wonderfully in the fridge. Store it in an airtight container for up to three days. While the beans will stay crisp, keep in mind that the feta may soften and infuse its flavor throughout—never a bad thing for true cheese lovers!
Freezing
While you can freeze cooked green beans, it’s not recommended for this salad. Freezing tends to change the texture of both the beans and the feta, resulting in a mushier, less pleasurable salad. For best results, enjoy it fresh or chilled from the fridge.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If it’s been in the fridge a while, simply let it sit out for 10–15 minutes before serving to take the chill off and refresh the flavors.
FAQs
Can I use frozen green beans instead of fresh?
Fresh green beans are best for this salad, bringing unbeatable crunch and color. If using frozen, thaw and pat them dry thoroughly, but note the texture may be a bit softer than fresh.
Is there a dairy-free alternative to feta cheese?
Absolutely! Swap traditional feta for plant-based feta or leave out the cheese entirely and add a sprinkle of toasted nuts for a similar savory hit and crunch.
How far in advance can I make Green Bean and Feta Salad?
The salad can be made up to a day ahead and stored in the refrigerator. The flavors actually improve as they mingle, making this a fantastic choice for meal prep or entertaining.
Can I add other vegetables to the salad?
Definitely! Try tossing in cherry tomatoes, sliced bell peppers, or crisp cucumber for extra color and variety. This Green Bean and Feta Salad welcomes all sorts of veggie add-ins.
What main dishes pair well with this salad?
This salad works beautifully with almost anything grilled—think chicken, fish, or steak—or as a refreshing counterpart to rich picnic classics like quiche or roasted potatoes.
Final Thoughts
Once you try this Green Bean and Feta Salad, it’s bound to become a staple in your kitchen. Effortless, eye-catching, and bursting with fresh Mediterranean flavors, it’s the kind of recipe you’ll reach for whenever you want something wholesome yet totally satisfying. Give it a go, and I bet you’ll start making excuses just to whip up another batch!
Print
Green Bean and Feta Salad Recipe
- Total Time: 19 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Green Bean and Feta Salad is a refreshing and flavorful side dish that’s perfect for summer gatherings. Crisp green beans, tangy feta cheese, and a zesty vinaigrette come together to create a delicious salad that’s sure to impress.
Ingredients
Green Bean Salad:
- 1 pound fresh green beans (trimmed)
- 1/4 cup red onion (thinly sliced)
Vinaigrette:
- 1/3 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 4 minutes until crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry.
- Prepare the Vinaigrette: In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Combine Ingredients: Add the blanched green beans, red onion, and parsley if using. Toss until evenly coated.
- Add Feta: Gently fold in the crumbled feta.
- Chill and Serve: Chill for 15 minutes before serving, or serve at room temperature.
Notes
- For added texture, sprinkle with toasted almonds or walnuts.
- You can use goat cheese as a creamy alternative to feta.
- This salad holds up well in the fridge and is great for make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
