Green Bean and Feta Salad is a fresh, crunchy, and bright dish that’s perfect for warmer days or as a side to any meal. Crisp green beans mix with salty, creamy feta cheese to create a great balance of flavors and textures. A simple dressing with lemon juice or vinegar adds a nice tangy touch that brings everything together.
I love making this salad because it comes together quickly, and the ingredients feel light but still satisfying. One tip I have is to blanch the green beans just enough so they stay crunchy but lose their raw edge—that way, the salad keeps its fresh snap. The feta adds just the right amount of creaminess and saltiness, making every bite interesting.
This salad is great to bring to a picnic or potluck because it holds up well and doesn’t get soggy. I often serve it alongside grilled chicken or a hearty grain dish, and it always gets compliments. It’s simple, healthy, and delicious, and I find myself coming back to it whenever I want something easy that tastes great.
Key Ingredients & Substitutions
Green Beans: Fresh green beans work best for their crisp texture. If fresh aren’t available, you can use frozen green beans but skip the ice bath as they’re pre-blanched. I like to keep the beans a bit firm to add crunch.
Feta Cheese: The salty and creamy flavor of feta is a highlight here. You can swap it for goat cheese or a mild ricotta salata if you prefer less saltiness. Just crumble it finely to spread the flavor evenly.
Red Onion: Adds a sharp bite and color contrast. If you find red onion too strong, try sweet onions or soak the slices briefly in cold water to mellow their flavor.
Kalamata Olives: These add a briny depth and dark color. If Kalamata aren’t on hand, black olives or green olives make fine substitutes. Just watch the salt level, as some olives are saltier than others.
Vinegar or Lemon Juice: The acidity brightens the whole salad. I usually use red wine vinegar, but lemon juice gives a fresher, citrusy note. Both work well, so go with your taste.
How Do You Keep Green Beans Crisp and Bright in Salad?
Blanching green beans is the trick to this salad. It cooks them lightly so they’re tender but still crunchy, and keeps their vivid green color.
- Bring salted water to a boil and add trimmed beans.
- Cook for 3–4 minutes until just tender but still firm inside.
- Drain them quickly and plunge into ice water to stop cooking.
- After cooling, pat them dry before adding to salad to avoid sogginess.
This method keeps the beans fresh and crisp, which is key for the texture of the dish. It’s easy, and I always recommend it when making any green bean salad.
Equipment You’ll Need
- Large pot – I use it to blanch the green beans quickly and easily.
- Large bowl with ice water – helps stop the cooking process and keeps the beans bright green.
- Salad bowl – for tossing everything together in one place.
- Whisk – to blend the dressing smoothly.
- Measuring spoons and cups – for the oils, vinegar, and seasonings.
Flavor Variations & Add-Ins
- Protein: Toss in cooked shrimp or grilled chicken for a heartier salad.
- Cheese: Use crumbled goat cheese or feta with herbs for a different flavor profile.
- Veggies: Add roasted red peppers or chopped cucumbers for extra freshness.
- Spices: Sprinkle with red pepper flakes or add fresh herbs like basil or dill for more aroma.
Green Bean and Feta Salad
Ingredients You’ll Need:
- 1 pound fresh green beans, trimmed
- 1/2 cup crumbled feta cheese
- 1/2 medium red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives (pitted)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Time Needed
This recipe takes about 10 minutes to prep and cook, plus an optional 30 minutes to chill so the flavors blend nicely.
Step-by-Step Instructions:
1. Cook the Green Beans:
Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until they are just tender but still crisp.
2. Cool the Beans:
Drain the green beans and immediately transfer them to a bowl of ice water. This stops cooking and keeps the beans a bright green. After a few minutes, drain well and pat dry.
3. Mix the Salad:
Combine the green beans, sliced red onion, cherry tomatoes, and Kalamata olives in a large salad bowl.
4. Make the Dressing:
Whisk together olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and black pepper in a small bowl.
5. Toss and Serve:
Pour the dressing over the salad and toss gently to combine. Sprinkle feta cheese on top and toss lightly again. Serve immediately or chill for 30 minutes to let flavors meld.
Can I Use Frozen Green Beans for This Salad?
Yes, you can use frozen green beans as a shortcut! Just thaw them completely and skip the blanching step since they are usually pre-cooked. Pat them dry well to avoid sogginess.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten fresh, but you can stir in a little extra olive oil before serving again to revive the flavors.
Can I Prepare This Salad Ahead of Time?
Absolutely! Prepare the salad and dressing separately, then toss them together shortly before serving to keep the green beans crisp. If pre-mixed, the salad is still tasty but may soften after a few hours.
What Can I Substitute for Feta Cheese?
If you don’t have feta, try goat cheese or cotija for a similar tangy, crumbly texture. For a milder option, ricotta salata works well too.
