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Fresh Green Bean Feta Salad Recipe - 5 Easy Healthy Steps

This vibrant green bean feta salad combines crunchy freshness with Mediterranean flavors in just 5 simple steps. It's a healthy side dish perfect for summer picnics, light dinners, or any occasion that calls for a refreshing vegetable salad with tangy feta cheese and zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound fresh green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and black pepper to taste
  • 1/4 cup toasted pine nuts or slivered almonds (optional)

Method
 

Instructions
  1. Bring a large pot of salted water to boil. Add the green beans and blanch for 3-4 minutes until bright green and crisp-tender. Immediately transfer to an ice water bath to stop the cooking process. Drain well and pat dry.
  2. In a large mixing bowl, combine the blanched green beans, halved cherry tomatoes, and thinly sliced red onion. Gently toss to combine.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined and slightly emulsified.
  4. Pour the dressing over the vegetable mixture and toss gently to coat. Add the crumbled feta cheese, chopped parsley, and dill. Toss once more to distribute evenly.
  5. If using, sprinkle toasted pine nuts or slivered almonds over the top. Let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.

Notes

For best results, use fresh crisp green beans and blanch them properly with an ice water bath. Keep dressing separate if making ahead to prevent sogginess. Salad pairs well with grilled meats or can be a light lunch with added protein.