Green Bean Feta Salad (Printable)
Crisp green beans combined with creamy feta and a tangy lemon dressing for a bright, refreshing salad.
# What You'll Need:
→ Vegetables
01 - 14 oz fresh green beans, trimmed
02 - 3.5 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
→ Dairy
04 - 3.5 oz feta cheese, crumbled
→ Fresh Herbs
05 - 3 tbsp chopped fresh parsley
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp freshly squeezed lemon juice
08 - 1 tsp Dijon mustard
09 - 1 small garlic clove, minced
10 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add trimmed green beans and cook for 3–4 minutes until just tender and bright green.
02 - Drain the beans and immediately transfer to a bowl of ice water to stop the cooking process. Drain thoroughly and pat dry with clean towels or paper towels.
03 - In a large mixing bowl, combine the blanched green beans, halved cherry tomatoes, and thinly sliced red onion.
04 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until fully emulsified and smooth.
05 - Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
06 - Add crumbled feta cheese and chopped fresh parsley. Toss lightly once more and serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.
# Expert Advice:
01 -
- It comes together in twenty minutes flat but tastes like you spent ages planning it
- The flavors actually get better after a few hours in the fridge making it perfect party food
02 -
- Dry the green beans thoroughly after shocking them or the dressing will slide right off
- The salad needs at least fifteen minutes to marinate for the flavors to really meld together
03 -
- Cut your green beans into bite sized pieces before cooking so they are easier to eat
- Use a vegetable peeler to shave thin ribbons of feta on top for an elegant presentation