Green Bean and Feta Salad is a fresh and crunchy dish that brings together crisp green beans and tangy feta cheese for a perfect mix of flavors. It’s a simple salad with a bright, zesty dressing that makes each bite light and refreshing. The salty feta contrasts beautifully with the fresh snap of the beans, making it a great choice for a quick side or a light lunch.
I love making this salad when I want something easy but still full of flavor. The best part is how little effort it takes but how impressive it looks on the table. I usually steam the green beans until just tender and then toss them with olive oil, lemon juice, fresh herbs, and crumbled feta. It’s a combo that always gets compliments and often disappears fast!
One of my favorite ways to enjoy this salad is alongside grilled chicken or fish, especially on warm days. It’s bright and filling without feeling heavy, which makes it perfect for summer meals or as a side at a barbecue. Plus, leftovers keep well in the fridge, so it’s great to make ahead for busy days. I find it’s one of those simple dishes that everyone loves once they try it.
Key Ingredients & Substitutions
Green Beans: Fresh green beans give the salad a nice crunch and bright color. If you can’t find fresh beans, frozen ones work too—just thaw and drain them well.
Feta Cheese: Feta adds a tangy, salty kick. If you want a milder flavor or dairy-free option, try crumbled goat cheese or a vegan cheese alternative.
Cherry Tomatoes: These add sweetness and juiciness. You can swap them for grape tomatoes or diced regular tomatoes if needed.
Red Onion: Red onion gives a mild sharpness and crunch. If you find it too strong, soak the chopped onion in cold water for 10 minutes before adding to mellow it out.
Dressing Ingredients: Olive oil and red wine vinegar make a light, tangy dressing. You can switch vinegar for lemon juice for a fresher citrus note. Dijon mustard helps emulsify the dressing and boost flavor but you can omit it if you prefer.
How Can I Make Sure the Green Beans Stay Crispy and Bright?
Blanching green beans is the key to keeping them crisp and vibrant. Here’s how I do it:
- First, bring a big pot of salted water to a boil. The salt seasons the beans and helps keep their color.
- Add the beans and cook for just 3-4 minutes until they’re crisp-tender. Don’t overcook — you want a bit of snap!
- Immediately transfer the beans to an ice bath (a bowl of ice water). This cools them quickly and stops the cooking process, locking in brightness and crunch.
- Drain well and pat dry to avoid watering down your salad.
This simple step makes a huge difference in texture and looks. It’s worth taking the brief extra time!
Equipment You’ll Need
- Large pot – I recommend it for boiling the green beans easily and in a big batch.
- Large bowl with ice water – helps you quickly cool the beans and keep their bright color and crunch.
- Small bowl – for whisking the dressing together so it’s smooth and mixed well.
- Cutting board and knife – for chopping the onion, dill, and preparing the tomatoes.
- Measuring spoons and cups – to keep your ingredients precise and balanced.
Flavor Variations & Add-Ins
- Swap feta for crumbled goat cheese or vegan cheese for different flavors or dietary needs.
- Add chopped fresh basil or parsley instead of dill for a different herb twist.
- Mix in toasted pine nuts or sliced almonds for extra crunch and richness.
- Include sliced cucumbers or roasted peppers for more veggie variety and color.
How to Make Green Bean and Feta Salad
Ingredients You’ll Need:
For the Salad:
- 1 pound fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This fresh salad takes about 15 minutes to prepare. You’ll spend around 5-7 minutes blanching and cooling the green beans, plus a few minutes mixing the dressing and gathering everything together. It’s quick and perfect for a light meal or side dish!
Step-by-Step Instructions:
1. Cook 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 crisp-tender. Be careful not to overcook them because you want the beans to keep a nice snap.
2. Chill the Green Beans:
Drain the green beans and immediately transfer them to a bowl filled with ice water. This stops cooking and keeps the beans bright green and crunchy. Once cooled, drain and pat them dry with a towel.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until fully combined and smooth.
4. Combine the Salad:
In a large bowl, toss the cooled green beans with halved cherry tomatoes and finely chopped red onion. Pour the dressing over the vegetables and mix gently so everything gets coated evenly.
5. Add Feta and Dill:
Sprinkle crumbled feta cheese and chopped fresh dill over the salad. Toss lightly once more to combine flavors without breaking up the feta too much.
6. Serve and Enjoy:
The salad tastes great chilled or at room temperature. Give it a quick taste and add extra salt and pepper if needed before serving. Enjoy this refreshing and colorful salad as a light side or a tasty snack!
Can I Use Frozen Green Beans for This Salad?
Yes, you can use frozen green beans! Just make sure to thaw them completely and pat dry before adding to the salad to avoid excess moisture. Blanching frozen beans briefly can help with texture too.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The green beans and feta hold up well, but the tomatoes may release some juice over time, so toss before serving.
Can I Make the Salad Ahead of Time?
Absolutely! Prepare the vegetables and dressing separately, then toss everything together just before serving to keep everything fresh and crunchy.
What Can I Substitute for Feta Cheese?
If you prefer a milder or dairy-free option, try crumbled goat cheese, cotija, or a plant-based cheese alternative. Each gives a slightly different flavor but works well in the salad.
