Green Bean and Feta Salad is a fresh and easy dish that combines crisp green beans with salty, creamy feta cheese. The crunchy beans and crumbly cheese make for a simple yet satisfying combination that feels light but still full of flavor.
I love making this salad when I want something quick and healthy to round out a meal. It’s one of those recipes that doesn’t need a lot of ingredients but still impresses with its bright, clean taste. Adding a little lemon juice and olive oil really brings everything together for a perfect balance.
This salad is great on its own or as a side for grilled chicken or fish. I often serve it chilled, which makes it especially refreshing on warm days. It’s a dish that always gets me looking forward to summer dinners, and it’s easy to whip up even on busy nights.
Key Ingredients & Substitutions
Green Beans: Fresh green beans bring a crisp texture and vibrant color. If fresh aren’t available, frozen green beans work too—just thaw and drain well before using.
Feta Cheese: Feta adds a creamy, salty touch. For a milder option, try goat cheese or ricotta salata. For dairy-free, use a plant-based cheese or omit it.
Cherry Tomatoes: Juicy cherry tomatoes balance the cheese with sweetness. You can swap with grape tomatoes or diced regular tomatoes.
Red Onion: Adds a mild sharpness. If raw onion feels too strong, try soaking the slices in cold water for 10 minutes before adding.
Olive Oil and Vinegar/Lemon: Use good quality extra virgin olive oil for flavor. Red wine vinegar gives tang, lemon juice works well for a bright, fresh taste.
Parsley: Fresh parsley adds a pop of herbal brightness. Feel free to replace with fresh basil or mint for a different twist.
How Do You Keep Green Beans Crisp and Bright in Salad?
Blanching green beans is key. Here’s how to do it right:
- Boil salted water, then add green beans and cook for 3-4 minutes until just tender but still firm.
- Immediately transfer beans to an ice water bath to stop cooking and keep their color bright.
- Drain and pat dry thoroughly to avoid watering down the salad.
This method keeps the beans fresh, crisp, and colorful—perfect for salads. Overcooking will make them soft and dull in color, so watch closely! I always taste a bean at minute 3 to check texture.
Equipment You’ll Need
- Large pot – I like it because it quickly brings water to a boil for blanching the green beans.
- Strainer or slotted spoon – makes it easy to lift the beans out and drain excess water.
- Large mixing bowl – perfect for tossing all the ingredients together without spilling.
- Knife and chopping board – for slicing red onion, chopping parsley, and halving cherry tomatoes.
- Measuring spoons and cups – to accurately measure oil, vinegar, and cheese.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or ricotta salata for a different creamy texture and flavor.
- Add sliced black olives or capers for a salty, briny kick.
- Mix in other fresh herbs like basil or mint to change the aroma and taste.
- Include grilled chicken or chickpeas to turn it into a more filling main dish.
Green Bean and Feta Salad
Ingredients You’ll Need:
- 1 lb (450g) fresh green beans, trimmed
- 1 cup cherry tomatoes, halved (mix of red and yellow if desired)
- ½ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
How Much Time Will You Need?
This salad comes together quickly, with about 10 minutes of active prep time and 15 minutes resting in the fridge to let the flavors meld. So overall, you can have it ready in around 25 minutes!
Step-by-Step Instructions:
1. Blanch the Green Beans:
Fill a large pot with salted water and bring it to a boil. Add the trimmed green beans and cook for 3 to 4 minutes until they’re tender but still crisp. Then drain immediately and plunge the beans into a bowl of ice water to stop the cooking and keep their bright green color. Drain again and gently pat dry with a towel.
2. Combine the Vegetables:
In a large bowl, mix together the green beans, halved cherry tomatoes, and thinly sliced red onion.
3. Dress and Toss the Salad:
Drizzle the olive oil and red wine vinegar (or lemon juice) over the veggies. Toss gently to coat everything evenly.
4. Add Cheese and Herbs:
Sprinkle crumbled feta cheese and chopped fresh parsley on top. Season with salt and black pepper to your liking, then toss gently once more to combine all ingredients.
5. Chill and Serve:
Place the salad in the refrigerator for at least 15 minutes to let the flavors come together. Serve chilled or at room temperature as a fresh, tasty side dish or a light main course.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just thaw the frozen green beans completely and pat them dry before using to avoid extra moisture. Since they’re often softer, blanching time may be shorter—keep an eye on their texture.
How Long Can I Store This Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The green beans may soften over time, so it’s best enjoyed fresh or within a day for the best texture.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad and let it chill in the fridge for 15 minutes or up to a few hours. For best flavor and texture, add the feta cheese just before serving if making ahead.
What Can I Substitute for Feta Cheese?
If you don’t have feta, goat cheese or ricotta salata work well as creamy, tangy alternatives. For a dairy-free option, try a plant-based cheese or simply omit it and add extra herbs for flavor.