Green Bean Feta Salad (Printable)
A refreshing mix of crisp green beans, juicy tomatoes, tangy feta, and zesty lemon dressing with fresh herbs.
# 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes until just tender and bright green. Drain the beans and immediately transfer to a bowl of ice water to stop the cooking process. Drain and pat dry.
02 - In a large bowl, toss the blanched green beans, halved cherry tomatoes, and thinly sliced red onion until evenly distributed.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified and smooth.
04 - Pour the dressing over the vegetable mixture and toss gently to coat evenly. Add the crumbled feta cheese and chopped parsley, tossing lightly to combine. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
# Expert Tips:
01 -
- The way the cold beans keep their crunch while absorbing all that lemony dressing
- It's one of those rare salads that actually tastes better after sitting for an hour
02 -
- The ice bath step is non-negotiable without it, your beans turn an unappealing army-green and keep cooking until they're mushy
- This salad needs at least 15 minutes of sitting time to let the flavors settle into each other
03 -
- Save the bean cooking water, add a splash of vinegar, and use it to water your houseplants
- If your feta is too salty, soak the crumbles in cold milk for 15 minutes then drain before adding