Green Bean Salad with Cherry Tomatoes and Feta Recipe

Introduction

This vibrant Green Bean Salad with Cherry Tomatoes and Feta is a fresh, flavorful dish that comes together quickly and is perfect for any season. Crisp green beans, juicy cherry tomatoes, and salty feta combine with a zesty lemon dressing to create a delicious, healthy salad.

Ingredients

• 1 lb (500g) green beans, trimmed
• 350g (12oz) cherry tomatoes, halved
• 1/2 red onion, finely sliced
• 120g (4oz) feta, crumbled
• 2 tbsp lemon juice (or white wine vinegar)
• 6 tbsp extra virgin olive oil (adjust to taste)
• 1 1/2 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Combine the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper in a jar. Shake well to mix and set aside. You can refrigerate the dressing for up to 2 days; just bring it to room temperature before using.
2. Step 2: Bring a large pot of salted water to a boil. Add the trimmed green beans and simmer for 2 to 3 minutes until tender but still crisp.
3. Step 3: Drain the beans in a colander and immediately run them under cold tap water or plunge them into a bowl of ice water to stop the cooking and keep their bright color.
4. Step 4: Drain the beans again thoroughly and pat dry with clean dish towels.
5. Step 5: In a large bowl, combine the cooled green beans with the halved cherry tomatoes and sliced red onion. Drizzle the dressing over the salad and toss gently to coat everything evenly.
6. Step 6: Sprinkle the crumbled feta over the top as a garnish and serve immediately.

Tips & Variations

• For extra crunch, add toasted almonds or pine nuts to the salad.
• If you prefer, swap the feta for goat cheese or a vegan cheese alternative.
• Use white wine vinegar instead of lemon juice for a milder tang.
• Make the salad a few hours ahead to let the flavors meld, but add the feta just before serving to keep it fresh.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing will keep the vegetables fresh, but the feta may soften over time. For best texture and flavor, consume within one day. If needed, bring to room temperature before serving or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this salad?

While fresh green beans are best for texture, frozen green beans can be used if thawed and drained well. Blanch them briefly as with fresh beans to maintain firmness.

Is this salad suitable for meal prep?

Yes, it holds up well for up to 2 days in the fridge, making it a great option for preparing lunches or side dishes ahead of time.

Green Bean Salad with Cherry Tomatoes and Feta Recipe

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★★★★★

4.9 from 141 reviews

• Author: Noah
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh and vibrant Green Bean Salad combining tender green beans, sweet cherry tomatoes, sharp red onion, and creamy feta, all tossed in a tangy lemon Dijon dressing. Perfect as a light side dish or a refreshing appetizer, this salad balances crisp vegetables with a rich, zesty dressing.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 lb / 500g green beans, trimmed
• 350g / 12oz cherry tomatoes, halved
• 1/2 red onion, finely sliced

Dressing

• 2 tbsp lemon juice (or white wine vinegar)
• 6 tbsp extra virgin olive oil (adjust to taste)
• 1 1/2 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Other

• 120g / 4oz feta, crumbled

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Instructions

1. Prepare the Dressing: Combine lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and black pepper in a jar. Shake well until emulsified. You can set this aside immediately or refrigerate it for up to 2 days. If refrigerated, bring it to room temperature before using.
2. Cook the Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans, return to a boil, then simmer for 2 to 3 minutes until they are tender but still crisp.
3. Cool the Beans: Drain the green beans in a colander, then run them under cold tap water or plunge them into a bowl of ice water to stop the cooking process and keep their bright color. Drain well and pat dry with clean dish towels to remove excess moisture.
4. Assemble the Salad: In a large bowl, combine the cooled green beans, halved cherry tomatoes, and finely sliced red onion. Drizzle the prepared dressing over the vegetables and toss gently to coat evenly.
5. Garnish and Serve: Sprinkle crumbled feta over the salad, giving it a final light toss if desired. Serve immediately as a refreshing side dish or chilled for later enjoyment.

Notes

• The lemon juice in the dressing can be substituted with white wine vinegar for a milder acidity.
• Ensure to dry the green beans thoroughly after cooling to prevent the salad from becoming watery.
• This salad can be prepared a few hours ahead and refrigerated; add feta just before serving to maintain its texture.
• Add chopped fresh herbs like parsley or dill for extra flavor variation.
• For a vegan option, omit the feta or substitute with a plant-based cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: green bean salad, cherry tomatoes, feta salad, Mediterranean salad, healthy side dish, easy salad recipe