Green Bean and Feta Salad

There’s something irresistibly bright about a bowl of crisp green beans tossed with tangy feta and crunchy almonds. This Green Bean and Feta Salad feels like sunshine on a plate—each bite a lively dance of textures and flavors. The beans are tender-crisp, still whispering of summer gardens, while the creamy feta breaks apart in your mouth with a gentle, salty tang. Finely chopped red onion adds a subtle punch, and the slivered almonds bring in that irresistible nutty crunch. All of this is lovingly coated in a zesty lemon-Dijon dressing that perks up your taste buds and invites a refreshing sip of iced tea. It’s the kind of dish that looks elegant enough for guests yet comes together in a snap, so you’ll find yourself making it again and again for weeknight dinners, backyard barbecues, or a light lunch on the patio.

I first stumbled upon this salad on a warm evening when my garden was bursting with green beans. I wanted something simple, vibrant, and packed with Mediterranean flair. Armed with a handful of fresh produce and a few pantry staples, I whipped up what has now become my signature side dish. Friends always ask for the recipe after digging into generous helpings, marveling at how such straightforward ingredients can deliver so much depth. Whether you serve it right away for that satisfying crunch or let it chill so the flavors marry perfectly, this salad never fails to impress. It’s proof that cooking at home can be both effortless and extraordinary—no fuss, just pure, fresh delight.

KEY INGREDIENTS IN GREEN BEAN AND FETA SALAD

Every great salad starts with thoughtful ingredients, each playing its part to create a harmonious blend of taste, texture, and color. In this Green Bean and Feta Salad, we lean on crisp, garden-fresh produce, creamy cheese, crunchy nuts, and a simple yet flavor-packed dressing. Here’s what makes this dish shine:

• Green beans

Fresh green beans bring a crisp, vibrant backbone to the salad. When trimmed and cut into bite-sized pieces, they absorb the dressing beautifully while still offering that satisfying snap.

• Red onion

Finely chopped red onion lends a sharp, slightly sweet bite that brightens every forkful. Its vivid purple hue also adds a pop of color, making the salad as pretty as it is delicious.

• Feta cheese

Crumbled feta delivers a creamy, salty tang that balances the sweetness of the beans and onions. Its crumbly texture allows it to nestle into all the nooks of the salad.

• Toasted almonds

Slivered or roughly chopped, these nuts introduce a buttery crunch and a warm, toasty flavor that contrasts beautifully with the cool, crisp vegetables.

• Olive oil

A good-quality extra-virgin olive oil forms the silky base of the dressing, coating every ingredient in a light, fruity sheen.

• Lemon juice

Freshly squeezed lemon juice adds zesty brightness, cutting through the richness of the cheese and oil with a pleasant tang.

• Dijon mustard

Just a teaspoon of Dijon mustard brings a gentle heat and emulsifying power, helping the dressing cling perfectly to the salad components.

• Garlic

Minced garlic infuses the dressing with a robust, savory note that lingers on the palate, rounding out the citrus and mustard.

• Salt and pepper

Simple seasonings that enhance all the other flavors, allowing each ingredient to shine without overpowering the delicate balance.

HOW TO MAKE GREEN BEAN AND FETA SALAD

Bringing this salad to life is quick and straightforward. In just a few easy steps, you’ll have a vibrant, flavor-packed dish ready to enjoy. Follow these detailed instructions to ensure each component shines:

1. Bring a large pot of salted water to a roaring boil. Add the green beans and cook for about 3–4 minutes, until they are tender-crisp—still bright green with a slight bite.

2. Quickly drain the green beans and transfer them into a bowl of ice water to stop the cooking process instantly and retain that beautiful color. Let them sit for a few minutes, then drain and pat dry with a clean kitchen towel.

3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic to form a smooth dressing. Season with salt and pepper to taste, tasting as you go to achieve the perfect balance of tang and spice.

4. In a large serving bowl, combine the cooled green beans, red onion, and crumbled feta cheese. Pour the dressing over the salad and toss gently with clean hands or salad tongs, ensuring every piece is lightly coated.

5. Sprinkle the toasted almonds on top, then give the salad one last gentle toss to distribute the nutty crunch evenly throughout.

6. You can serve immediately for maximum crunch or chill in the refrigerator for about 30 minutes to allow the flavors to meld and deepen before serving.

SERVING SUGGESTIONS FOR GREEN BEAN AND FETA SALAD

This versatile salad transitions effortlessly from a light lunch to a festive side dish. Whether you’re hosting a backyard barbecue, preparing a quick weekday meal, or setting up a buffet for friends, it blends seamlessly with various flavors and dishes. Its vibrant hues and layered textures make it an eye-catching centerpiece on any table. The tangy lemon-Dijon dressing and creamy feta complement both grilled meats and simple vegetarian spreads. Feel free to get creative: add fresh herbs like mint or basil for extra freshness, or toss in halved cherry tomatoes for a burst of juicy sweetness. Here are a few ways to showcase this salad at its best:

• As a Bright Side Dish

Pair it alongside grilled chicken, fish, or lamb. The zesty dressing cuts through richer proteins, while the green beans add balance and crunch.

• Mediterranean-Inspired Bowl

Build a grain bowl with quinoa or farro as the base, then top with a generous scoop of this salad. Finish with olives, roasted peppers, and a drizzle of extra dressing for a complete, balanced meal.

• Picnic or Potluck Favorite

Pack it in a leak-proof container for easy transport. Keep it chilled until serving and let guests scoop it up as a refreshing, crowd-pleasing dish.

• Elegant Starter

Serve small portions on individual plates or in chilled glasses for a sophisticated appetizer. Garnish with additional herbs and a twist of lemon zest for a gourmet touch.

HOW TO STORE GREEN BEAN AND FETA SALAD

Storing this salad properly ensures you maintain its crisp texture and vibrant flavors for as long as possible. Because ingredients like green beans and feta can lose their ideal consistency when overexposed to dressing or air, follow these guidelines to keep every bite tasting fresh and bright. Whether you’re meal-prepping for the week or saving leftovers from dinner, the right storage method makes all the difference:

• Refrigerate in an Airtight Container

After tossing, transfer the salad to a well-sealed container. Make sure it’s tightly closed to prevent moisture loss and to keep other fridge odors at bay. It will stay fresh for up to two days.

• Store Dressing Separately

If you know you won’t eat the salad immediately, keep the beans, cheese, onions, and nuts in one container and the dressing in another. Toss them together just before serving to preserve that coveted crunch.

• Use a Mason Jar for Layering

For an on-the-go lunch, layer the ingredients in a clear jar with dressing at the bottom and beans on top. When you’re ready to eat, simply shake the jar to coat everything evenly.

• Avoid Freezing

This particular salad fares best when fresh. Freezing can make the beans mushy and alter the texture of the cheese, so stick to refrigerated storage for optimal results.

CONCLUSION

This Green Bean and Feta Salad is the perfect blend of freshness, crunch, and savory creaminess, making it a versatile addition to any meal. From its tender-crisp green beans to the tangy pop of lemon-Dijon dressing, each element harmonizes effortlessly, offering a delightful bite every time. Whether you’re looking for a quick weeknight side, a light lunch, or an impressive appetizer for your next gathering, this salad checks all the boxes. The vivid colors and layered textures invite you—and your guests—to dig in, savoring that satisfying mix of buttery almonds, bracing acidity, and salty feta. Don’t forget, you can print this article and save it for later, or keep it bookmarked as your go-to Mediterranean-inspired recipe.

Feel free to scroll down to the FAQ section below for answers to common questions about substitutions, make-ahead tips, and more. If you give this salad a try, I’d love to hear how it turned out for you! Drop a comment, share your tweaks, or ask any questions if you need help along the way. Your feedback helps me keep recipes fresh, vibrant, and exactly what home cooks like you are looking for. Happy cooking!

Print Recipe

Green Bean and Feta Salad

Author: Sophie Reynolds Courses: Appetizer

Difficulty: Beginner Prep Time 15 mins Cook Time 4 mins Rest Time 30 mins Total Time 49 mins

Calories: 200

Description

This refreshing salad features crisp green beans tossed in a zesty lemon-Dijon dressing, then layered with creamy feta, red onion, and toasted almonds for the perfect balance of crunch, tang, and savory goodness.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound fresh green beans, trimmed and cut into 1-inch pieces

• ¹⁄₄ cup red onion, finely chopped

• ¹⁄₂ cup feta cheese, crumbled

• ¹⁄₄ cup toasted almonds, slivered or roughly chopped

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes, until they are tender-crisp.
2. Quickly drain the green beans and transfer them to a bowl of ice water to stop the cooking process and retain their bright color. Let them cool for a few minutes, then drain and pat dry.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic to make the dressing. Season with salt and pepper to taste.
4. In a large bowl, combine the green beans, red onion, and feta cheese. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Add the toasted almonds on top and give it one last gentle toss.
6. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Note

• You can substitute the red onion with shallots for a milder flavor.
• Add cherry tomatoes for a burst of color and additional freshness.
• This salad can be made a few hours in advance, making it perfect for meal prepping.
• Use walnut or pecan pieces instead of almonds for a different nutty flavor.
• A splash of balsamic vinegar can be added for a tangy twist.
• Pair this salad with grilled chicken or salmon for a complete meal.

Keywords: green bean salad, feta salad, healthy side dish, summer salad, Mediterranean salad, easy salad recipe