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Greek green bean tomato and feta salad recipe
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Greek Green Bean Tomato and Feta Salad Recipe

Fresh, crisp, and full of Mediterranean flavor, this Green Bean Tomato and Feta Salad combines tender green beans, juicy tomatoes, creamy feta, toasted almonds, fresh herbs, and a simple lemon and olive oil dressing. It's an easy vegetarian salad or side dish that's ready in about 20 minutes.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Greece, Mediterranean
Keyword: feta cheese, green beans, tomatoes
Servings: 4
Calories: 245kcal

Ingredients

  • 400 g 14 oz fresh green beans, stems trimmed
  • 400 g 14 oz Mini Roma tomatoes, halved
  • 100 g 3.5 oz feta cheese, crumbled
  • ⅓ cup slivered almonds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons flat-leaf parsley finely chopped
  • 2 tablespoons fresh mint finely chopped
  • ½ small red onion finely diced
  • Freshly ground black pepper to taste
  • Salt as needed for the cooking water and seasoning

Instructions

  • Blanch the green beans. Bring a large saucepan of salted water to a boil. Add the trimmed green beans and cook for 2–3 minutes, or until bright green and crisp-tender.
  • Cool the beans. While the beans cook, prepare a large bowl of ice-cold water. Drain the cooked beans and immediately transfer them to the ice bath. Leave for a few minutes to stop the cooking process.
  • Toast the almonds. Place the slivered almonds in a dry non-stick skillet over medium heat. Toast for about 3–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate and allow to cool.
  • Dry the green beans. Drain the cooled beans thoroughly and spread them over paper towels or a clean kitchen towel. Pat dry to remove excess moisture.
  • Assemble the salad. Add the green beans, halved tomatoes, red onion, parsley, and mint to a large salad bowl.
  • Dress the salad. Drizzle with the extra virgin olive oil and fresh lemon juice. Season with freshly ground black pepper and a little salt if needed, then toss gently to coat.
  • Add the feta and almonds. Sprinkle the crumbled feta cheese and toasted almonds over the salad. Toss very gently or leave them on top for serving.
  • Serve. Enjoy immediately, or refrigerate for 15–30 minutes before serving to allow the flavors to come together.

Notes

  • Don't overcook the green beans; they should remain crisp-tender rather than soft.
  • The ice bath helps stop the cooking and preserves the beans' bright green color.
  • Pat the beans dry before assembling the salad so the lemon and olive oil dressing isn't diluted.
  • Greek feta can be replaced with Bulgarian sirene or another Balkan white brined cheese.
  • Taste before adding extra salt because feta cheese is already naturally salty.
  • For additional protein, add chickpeas or grilled chicken.
  • Add the toasted almonds shortly before serving if you want them to remain especially crunchy.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.