Description
A refreshing Mediterranean-inspired Green Bean and Feta Salad featuring crisp-tender green beans tossed with tangy feta cheese, red onion, and a zesty olive oil dressing. Perfect as a chilled side dish or light lunch.
Ingredients
Scale
Main Ingredients
- 1 lb fresh green beans, trimmed
- ½ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Optional Garnishes
- Cherry tomatoes
- Toasted almonds
- Chopped fresh herbs
Instructions
- Boil the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 to 4 minutes until they are crisp-tender, ensuring they maintain a bright green color.
- Shock the green beans: Drain the green beans immediately and transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color. Drain again and pat them dry thoroughly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Toss salad ingredients: In a large bowl, combine the blanched green beans and thinly sliced red onion. Pour the dressing over them and toss until everything is evenly coated.
- Add feta and optional garnishes: Gently fold in the crumbled feta cheese along with any optional add-ins like cherry tomatoes, toasted almonds, or fresh herbs. Serve the salad chilled or at room temperature for best flavor.
Notes
- This salad can be made ahead and chilled for up to 2 days, making it a convenient option for meal prep or entertaining.
- It’s an excellent fresh side dish that pairs well with grilled meats, sandwiches, or as part of a potluck spread.
