Green Bean, Tomato and Feta Salad

You can make the salad where the tomatoes are kept separate from the beans, or you can just toss everything together.
Course: Salad
Cuisine: Greece
Keyword: feta cheese, green beans, tomatoes
Servings: 4


  • 400 g Mini Roma tomatoes, cut in half
  • 400 g green beans, stems trimmed
  • 100 g smooth feta cheese
  • cup almond slivers
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • ½ small red onion, finely diced
  • black pepper


  • Bring a large saucepan of salted water to the boil. Add beans, cover and cook for 2 to 3 minutes.
  • While the beans are cooking, prepare a large bowl of ice-cold water.
  • Drain and rinse the beans under cold running water for 20 seconds then immediately transfer to the bowl of iced water and leave for 5 minutes. This will ensure the beans remain bright green and crunchy.
  • Meanwhile, dry fry the almond slivers in a non-stick frying pan with no oil until slightly browned, tossing fairly constantly. It takes around 3 or 4 minutes, but be careful because once they start to brown they burn quickly. Remove from the heat and empty onto a plate to allow to cool.
  • Drain the beans again and pat dry with a paper towel. Set aside.
  • Toss the whole lot together.

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