Fresh Green Bean and Feta Salad: The Ultimate 15-Minute Summer Side
A light, crisp, and refreshing green bean salad with creamy feta, juicy tomatoes, and a bright lemon-Dijon dressing—ready in just 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
Ingredients
- 1 pound fresh green beans, trimmed
- 4 ounces feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- A handful fresh herbs (dill and parsley), chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup toasted nuts (almonds or walnuts)
Instructions
1. Bring a large pot of salted water to a boil and trim the green beans.
2. Add green beans to boiling water and cook for 3–4 minutes until bright green and crisp-tender.
3. Drain and immediately transfer beans to ice water to stop cooking.
4. After a few minutes, drain and pat beans dry thoroughly.
5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
6. In a large bowl, combine green beans, cherry tomatoes, red onion, herbs, and feta cheese.
7. Pour dressing over the salad and toss gently to combine.
8. Sprinkle toasted nuts on top if using.
9. Serve immediately or chill for 20–30 minutes before serving.
Notes
Use very fresh green beans for best texture and flavor.
Soak sliced red onion in cold water for 10 minutes to reduce sharpness.
Use high-quality feta cheese for a creamier taste.
Toast nuts in a dry skillet for added depth of flavor.
For best results, combine dressing and salad just before serving to keep everything crisp.
Find it online: https://cookingwithramsay.com/fresh-green-bean-and-feta-salad/