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Green Greek Salad with Blueberry Balsamic Dressing
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Green Greek Salad with Blueberry Balsamic Dressing Recipe

A fresh Mediterranean-inspired vegetarian salad made with crisp lettuce, cucumber, green beans, olives, creamy feta, and toasted almonds, finished with a homemade blueberry balsamic dressing.
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: Salad
Cuisine: Greece, Mediterranean
Keyword: blueberries, cucumber, feta cheese, green beans, green olives
Servings: 2
Calories: 330kcal

Ingredients

For the Salad

  • - 2 large lettuce leaves washed and chopped
  • - 1 small Lebanese cucumber peeled and sliced
  • - ½ green bell pepper capsicum, thinly sliced
  • - 15 green beans trimmed and cut into 3 cm pieces
  • - 10 pitted green olives sliced
  • - 1 tablespoon slivered almonds lightly toasted
  • - 60 g feta cheese crumbled

For the Blueberry Balsamic Dressing

  • - ½ cup fresh blueberries
  • - 2 tablespoons extra virgin olive oil
  • - 1 tablespoon balsamic vinegar
  • - 1 tablespoon red wine vinegar
  • - ½ garlic clove crushed

Instructions

  • Prepare the green beans: Bring a small saucepan of water to a boil. Add the trimmed green beans and cook for 2–3 minutes until bright green and tender-crisp. Drain and immediately transfer to cold water to stop the cooking process. Drain thoroughly.
  • Prepare the vegetables: Wash and dry the lettuce. Slice the cucumber, green bell pepper, and olives into bite-sized pieces.
  • Toast the almonds: Heat a small dry skillet over medium-low heat. Add the slivered almonds and toast for 1–2 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat.
  • Make the blueberry balsamic dressing: Combine the blueberries, olive oil, balsamic vinegar, red wine vinegar, and crushed garlic in a small blender or food processor. Blend until smooth and creamy.
  • Assemble the salad: Arrange the lettuce in a large salad bowl. Add the cucumber, green bell pepper, cooled green beans, and sliced olives.
  • Add the toppings: Sprinkle the crumbled feta cheese and toasted almonds evenly over the vegetables.
  • Dress and serve: Drizzle the blueberry balsamic dressing over the salad just before serving. Toss gently to combine and serve immediately.

Notes

  • Vegan option: Omit the feta cheese or replace it with plant-based feta.
  • Blueberries: Fresh blueberries work best, but thawed frozen blueberries can also be used.
  • Green beans: Avoid overcooking to maintain their bright color and crisp texture.
  • Dressing consistency: Add 1–2 teaspoons of water if the dressing is too thick.
  • Make ahead: Prepare the dressing up to 2 days in advance and refrigerate in an airtight container.
  • Storage: Refrigerate undressed salad components separately for up to 2 days. Add the feta, almonds, and dressing just before serving.