Greek Green Bean Salad
Bright, refreshing, and loaded with Mediterranean flavors, this Greek Green Bean Salad is the perfect balance of vibrant veggies and tangy dressing. Tender-crisp blanched green beans are tossed with juicy cherry tomatoes, briny kalamata olives, and thinly sliced red onion, then topped with creamy crumbled feta cheese for a touch of indulgence. A zesty dressing made with extra virgin olive oil, red wine vinegar, fresh lemon juice, and a kick of garlic ties it all together with classic Greek flair. Ready in just 20 minutes, this salad is an easy, nutrient-packed side dish or light lunch. Serve it chilled or at room temperature and watch it become the star of your summer table. Keywords: Greek green bean salad, Mediterranean salad recipe, healthy summer side dish, feta salad, easy vegetable recipe.
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 250 grams cherry tomatoes
- 100 grams kalamata olives
- 0.5 red onion
- 100 grams feta cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Trim the ends of the green beans and cut them in half if they are long.
Bring a large pot of water to a boil. Add a generous pinch of salt to the water and blanch the green beans for 3-4 minutes until tender-crisp.
Immediately transfer the blanched green beans to an ice bath to stop the cooking process. Let them cool for 2-3 minutes, then drain and pat dry with a clean towel.
While the green beans cool, slice the cherry tomatoes in halves, pit and slice the kalamata olives, and thinly slice the red onion.
Crumble the feta cheese into small pieces and set it aside.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic clove, salt, and ground black pepper to make the dressing.
In a large bowl, combine the cooled green beans, cherry tomatoes, olives, and red onion.
Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle the crumbled feta cheese over the top of the salad.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
