Green Bean Feta Salad (Printable)

Crisp green beans combined with creamy feta and a bright lemon dressing for a fresh, light dish.

# What You'll Need:

→ Vegetables

01 - 14 oz fresh green beans, trimmed
02 - 1 small red onion, thinly sliced
03 - 12 cherry tomatoes, halved

→ Cheese

04 - 3.5 oz feta cheese, crumbled

→ Nuts

05 - 1/4 cup toasted walnuts or almonds, roughly chopped

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp freshly squeezed lemon juice
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - 1 small garlic clove, minced
11 - Salt and black pepper, to taste

→ Herbs

12 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until just tender but still crisp.
02 - Drain and immediately transfer the beans to a bowl of ice water to stop the cooking and preserve their bright color. Drain well.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
04 - Add the green beans, red onion, and cherry tomatoes to the bowl. Toss gently to coat with the dressing.
05 - Fold in the crumbled feta cheese, nuts (if using), and chopped parsley.
06 - Taste and adjust seasoning if needed. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The contrast between crisp green beans and creamy feta makes every bite interesting
  • It comes together in under 20 minutes but looks like you put in real effort
  • The dressing doubles as a fantastic base for other salads you might want to try
02 -
  • Do not skip the ice bath step unless you want sad, limp green beans
  • The salad actually tastes better after sitting for 30 minutes so the flavors can mingle
  • Feta varies in saltiness so always taste before adding more salt
03 -
  • Dry your beans thoroughly after the ice bath so the dressing actually clings to them
  • Toast your nuts in a dry pan for just a few minutes to bring out their natural oils

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