Green Bean and Feta Salad is a fresh, crunchy, and flavorful dish that brings together tender green beans, crumbly feta cheese, and a zesty dressing. It’s a simple salad that feels light but still has plenty of taste, with the salty feta perfectly balancing the crisp vegetables.
I love making this salad when I want something quick and healthy that doesn’t skimp on flavor. One of my favorite things about it is how easy it is to customize—add some toasted almonds for crunch or a squeeze of lemon for extra brightness. The key for me is to cook the green beans just right so they stay crisp and vibrant green.
This salad works great as a side dish for grilled meats or fish, and I also like to enjoy it on its own for a light lunch. It feels fresh and clean, making it especially nice during warmer weather or when you want something that won’t weigh you down. Every time I make it, I’m reminded how simple ingredients can come together to make something really tasty without much fuss.
Key Ingredients & Substitutions
Green Beans: Fresh green beans are great for their crunch and color. I like to trim and blanch them quickly to keep that crisp texture. If you can’t find fresh, frozen green beans work too—just thaw and drain well before mixing.
Feta Cheese: Feta gives a nice salty, tangy punch. If you want a milder option, try ricotta salata or goat cheese. For dairy-free, use a vegan feta alternative or omit it and add some toasted nuts for texture.
Cherry Tomatoes: They add sweetness and a juicy bite. You can swap these with grape tomatoes or diced regular tomatoes if needed, but keep them small so they blend well with the beans.
Red Onion: Thinly sliced onion adds sharpness and color. If raw onion isn’t your thing, soak the slices in cold water for 10 minutes to soften the bite or use shallots instead.
How Do I Keep Green Beans Bright and Crisp in Salad?
The trick is blanching the green beans. Here’s how I do it:
- Boil salted water and cook green beans for just 3-4 minutes until tender but still crisp.
- Immediately plunge them into ice water to stop cooking and lock in the bright green color.
- Drain thoroughly before adding to your salad to avoid sogginess.
This quick cook and ice bath method keeps your beans fresh, firm, and colorful, which really makes the salad pop!
Equipment You’ll Need
- Large pot – I use this to quickly blanch the green beans and keep them crisp. It’s simple and fast.
- Bowl for ice water – essential to stop the cooking and preserve the bright color of the beans.
- Small whisk or fork – makes mixing the dressing smooth and easy.
- Serving bowl – a nice big bowl to toss everything together and present the salad beautifully.
- Sharp knife and cutting board – for slicing red onion, chopping dill, and preparing other ingredients quickly.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or ricotta salata for different textures and flavors. If dairy-free, try toasted nuts or chickpeas for crunch.
- Add cooked potatoes or roasted vegetables like zucchini or bell peppers for more heft.
- Incorporate fresh herbs like basil or parsley instead of dill for variety.
- Try a squeeze of lemon juice or a dash of balsamic vinegar in the dressing for a different tang or sweetness.
How to Make Green Bean and Feta Salad
Ingredients You’ll Need:
- 1 pound fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Time Needed
This fresh salad takes about 15 minutes to prepare. Most of the time is blanching the green beans and letting them cool in ice water. After that, it’s just a matter of mixing and tossing the ingredients together. Perfect for a quick, healthy dish!
Step-by-Step Instructions:
1. Cook and Chill the Green Beans
Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes, just until they’re tender but still crispy and bright green. Quickly drain them and transfer immediately to a bowl of ice water to stop the cooking and keep the color vibrant. Once cooled, drain the beans well to remove excess water.
2. Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until combined. This simple dressing will add tangy and zesty flavors to your salad.
3. Combine Salad Ingredients
In a large serving bowl, add the drained green beans, halved cherry tomatoes, thinly sliced red onion, Kalamata olives (if using), and chopped dill. Pour the dressing over the vegetables and toss gently to coat evenly.
4. Add Feta and Serve
Sprinkle the crumbled feta cheese over the top of the salad. Just before serving, give the salad a gentle toss to mix the feta slightly in. Taste and add more salt or pepper if needed. Enjoy served chilled or at room temperature!
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just thaw them completely and drain well before using to avoid excess moisture. Blanching frozen green beans isn’t necessary since they’re usually pre-cooked, but you can briefly warm them if you prefer.
How Long Can I Store This Salad?
You can keep 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, but chilling helps the flavors meld nicely.
What Can I Substitute for Feta Cheese?
Goat cheese or ricotta salata work well if you want a milder cheese. For dairy-free options, try a plant-based feta or add toasted nuts for a similar salty crunch.
Can I Make the Salad Ahead of Time?
Absolutely! Prepare the green beans and dressing separately, then combine and add the feta just before serving to keep it fresh and prevent sogginess.