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Green Bean Salad with Feta, Tomatoes, and Olives Recipe

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4.2 from 4 reviews

A crisp and refreshing Green Bean Salad combining tender green beans, sweet grape tomatoes, briny kalamata olives, and tangy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect for a light dinner or a vibrant side dish.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 pounds green beans, trimmed and cut in half
  • 3 cups grape tomatoes, halved
  • 1/2 red onion, thinly sliced

Other

  • 1/2 cup kalamata olives, halved lengthwise
  • 1 cup feta cheese, crumbled
  • 1/4 cup parsley, chopped

Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon salt (1/2 teaspoon used in dressing, 1/2 teaspoon reserved for vegetables as implied)

Instructions

  1. Boil the Green Beans: Fill a medium saucepan with water and bring it to a boil over high heat. Once boiling, add the trimmed and halved green beans and cook for about 3 minutes until they are tender-crisp.
  2. Ice Bath: Quickly transfer the cooked green beans to an ice bath to stop the cooking process and preserve their bright green color. After cooling, drain and dry the green beans thoroughly.
  3. Combine Vegetables: In a large bowl, add the dried green beans along with grape tomatoes, kalamata olives, and thinly sliced red onion. Toss to mix evenly.
  4. Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, black pepper, and salt until well combined to create a zesty, balanced dressing.
  5. Toss Salad with Dressing: Pour the prepared dressing over the vegetables and gently toss to evenly coat all ingredients without bruising.
  6. Add Feta Cheese: Add half of the crumbled feta cheese to the salad and toss gently to incorporate it throughout the mixture.
  7. Garnish and Serve: Top the salad with the remaining feta cheese and freshly chopped parsley for a flavorful and visually appealing finish. Serve immediately or chilled.

Notes

  • Blanching the green beans and immediately shocking them in ice water help retain their crispness and vibrant color.
  • This salad can be made a few hours in advance; just add the parsley and remaining feta right before serving to keep them fresh.
  • Adjust the amount of lemon juice and olive oil to your taste if you prefer a more or less tangy dressing.
  • For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
  • Use fresh parsley rather than dried for the best flavor and texture.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/green-bean-salad-with-feta-tomatoes-and-olives-recipe/