Green Bean Salad with Feta (Printable)

Crisp green beans blend with creamy feta and toasted almonds in a zesty lemon dressing.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, halved

→ Dairy

04 - 3.5 oz feta cheese, crumbled

→ Nuts

05 - 1/3 cup sliced almonds, toasted

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - 1 clove garlic, finely minced
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper

→ Fresh Herbs

12 - 2 tbsp fresh parsley or dill, chopped

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add trimmed green beans and cook for 2-3 minutes until crisp-tender and bright green.
02 - Immediately transfer green beans to a bowl of ice water to halt cooking and preserve vibrant color. Drain thoroughly and pat dry with clean towels.
03 - In a large mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified.
04 - Add cooled green beans, sliced red onion, and cherry tomatoes to the bowl. Toss gently to coat evenly with dressing.
05 - Fold in crumbled feta, toasted almonds, and fresh herbs. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • The crunch of almonds against creamy feta creates the most satisfying texture in every single bite
  • It comes together in twenty minutes but tastes like something from a fancy restaurant
  • The dressing works double duty, making the beans shine while pulling everything together beautifully
02 -
  • Dry your green beans thoroughly after the ice bath, or the dressing will slide right off instead of coating them
  • Toast the almonds in a dry pan over medium heat, shaking constantly, because they go from perfectly golden to burnt in seconds
  • The salad actually gets better after sitting for thirty minutes, as the flavors have time to meld together
03 -
  • Trim the beans by snapping off the ends rather than cutting them, as they naturally break at the right point
  • Use a vegetable peeler to shave ribbons of feta on top for an elegant restaurant style presentation

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