Green Bean Salad Feta (Printable)
Crisp green beans tossed with feta, cherry tomatoes, and lemon vinaigrette in a fresh salad.
# Ingredient List:
→ Vegetables
01 - 14 oz fresh green beans, trimmed
02 - 1 small red onion, thinly sliced
03 - 7 oz cherry tomatoes, halved
04 - 2 tbsp chopped fresh parsley
→ Dairy
05 - 3.5 oz feta cheese, crumbled
→ 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 the green beans and cook for 2–3 minutes until just tender but still crisp. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking and preserve their color. Drain well.
02 - In a large bowl, combine the blanched green beans, red onion, cherry tomatoes, and parsley.
03 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine. Sprinkle the crumbled feta over the salad just before serving.
# Expert Tips:
01 -
- It comes together in under 20 minutes but tastes like something from a fancy Mediterranean restaurant
- The beans stay perfectly crisp and bright green, never mushy or sad
02 -
- Don't skip the ice bath step it's the secret to keeping beans crisp instead of turning into sad gray strings
- The salad actually tastes better after sitting for 15 minutes so the flavors can mingle
03 -
- Taste your feta before adding salt to the dressing some brands are much saltier than others
- If you can find them, haricots verts (French green beans) are exceptionally tender and elegant