There is something truly refreshing and vibrant about a Green Bean Salad with Cherry Tomatoes and Feta Recipe that makes it a perfect dish for any occasion. The crispness of fresh green beans paired with the juicy burst of cherry tomatoes, complemented by the creamy tang of feta cheese and zesty lemon dressing, creates a symphony of flavors and textures that is both light and satisfying. Whether you need a quick weeknight side or a stunning salad to impress guests, this recipe delivers simplicity and taste in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is the cornerstone of this salad’s success. Each element is carefully selected to bring brightness, crunch, and creaminess, making the final dish a colorful celebration on your plate.
- Green beans (1 lb / 500g, trimmed): Fresh and crisp, these provide the salad’s main texture and a lovely green color.
- Cherry tomatoes (350g / 12oz, halved): Juicy and sweet, they add vibrant bursts of flavor that balance the beans.
- Red onion (1/2, finely sliced): Offers a mild sharpness and a nice purple hue that contrasts beautifully.
- Feta cheese (120g / 4oz, crumbled): Adds a creamy, salty tang that ties everything together.
- Lemon juice (2 tbsp or white wine vinegar): The acidity lifts the salad, making it bright and refreshing.
- Extra virgin olive oil (6 tbsp, adjust to taste): Provides richness and helps marry all the flavors seamlessly.
- Dijon mustard (1 1/2 tsp): Gives a gentle kick and depth to the dressing.
- Garlic clove (1, minced): Infuses the dressing with an aromatic punch without overpowering.
- Salt (1/2 tsp): Enhances all the natural flavors, bringing balance.
- Black pepper (1/4 tsp): Adds a subtle heat and complexity to the taste.
How to Make Green Bean Salad with Cherry Tomatoes and Feta Recipe
Step 1: Prepare the Dressing
Start by combining lemon juice (or white wine vinegar), extra virgin olive oil, Dijon mustard, minced garlic, salt, and black pepper in a jar. Secure the lid and shake vigorously until the dressing is emulsified and smooth. This homemade dressing is the life of the salad, delivering zesty and savory notes that will coat every ingredient perfectly. You can even prepare this dressing up to two days in advance; just bring it back to room temperature before using.
Step 2: Cook and Chill the Green Beans
Bring a pot of salted water to a boil. Add the trimmed green beans and blanch them for about 3 to 4 minutes until they are tender yet still crisp. Immediately drain and plunge the green beans into an ice bath to halt cooking and preserve their vibrant color and crunch. Once cooled, drain again thoroughly. This step is crucial because it locks in the freshness and texture that takes the salad to the next level.
Step 3: Assemble the Salad
In a large bowl, toss the chilled green beans, halved cherry tomatoes, and finely sliced red onion together. Pour the dressing over the salad and gently mix to combine, making sure every piece is lightly coated. Finally, sprinkle the crumbled feta generously on top. The feta’s creamy texture beautifully contrasts the crisp vegetables, creating a harmony of flavors that is both satisfying and visually appealing.
How to Serve Green Bean Salad with Cherry Tomatoes and Feta Recipe
Garnishes
Elevate your salad with fresh herbs like chopped parsley or basil, which add a lively green freshness and an aromatic touch. A sprinkle of toasted pine nuts or sliced almonds can introduce a wonderful crunch. For an extra pop of color and flavor, consider a few thin lemon zest strands or a dash of smoked paprika.
Side Dishes
This Green Bean Salad with Cherry Tomatoes and Feta Recipe complements a variety of meals beautifully. Serve it alongside grilled chicken or fish for a light and healthy dinner, or bring it to the picnic table as a bright, satisfying salad. It also pairs wonderfully with crusty bread or a creamy hummus dip for a simple yet elegant meal.
Creative Ways to Present
For a dinner party, serve the salad in clear glass bowls or wide shallow dishes to showcase all the colorful ingredients. Create individual portions by layering the salad in jars or small bowls, finished with a sprinkle of feta and a drizzle of dressing just before serving. You can also place the salad on a bed of mixed greens for additional texture and an extra layer of color.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It will remain fresh and delicious for up to 2 days. Keep in mind that the green beans might soften slightly over time, but the flavors will deepen, making it a great make-ahead option.
Freezing
Freezing is not recommended for this salad because the fresh vegetables and feta will lose their texture and become watery after thawing. It’s best enjoyed fresh or within a couple of days when refrigerated.
Reheating
This salad is best served cold or at room temperature, so reheating is not needed. If you prefer, you can let refrigerated leftovers sit out for about 15 minutes before serving to take the chill off and enhance the flavors.
FAQs
Can I use frozen green beans for this salad?
While fresh green beans are ideal for maintaining the crisp texture, you can use frozen beans—just cook them according to package instructions and cool quickly. Be sure to drain well to avoid excess moisture in the salad.
Is there a substitute for feta cheese in this recipe?
If you want to skip feta, try goat cheese or even a firm ricotta salata for a similar creamy tang, or use a vegan cheese alternative if you prefer a dairy-free option.
How long can I prepare the salad ahead of time?
It’s best to assemble the salad and add the dressing just before serving to keep the green beans crisp. However, you can prepare all the components separately up to a day ahead to save time.
Can I add other vegetables to this salad?
Absolutely! Adding ingredients like thinly sliced cucumbers, bell peppers, or radishes can bring extra crunch and variety. Just balance the flavors so the key ingredients still shine.
What kind of mustard works best for the dressing?
Dijon mustard is the choice here because of its smooth texture and mild heat, which blends beautifully with the lemon and olive oil. Whole grain mustard can be used for a more rustic texture but will change the dressing’s consistency slightly.
Final Thoughts
I truly hope you give this delightful Green Bean Salad with Cherry Tomatoes and Feta Recipe a try soon. It’s one of those dishes that feels both comforting and fresh, perfect for any season and incredibly easy to make. Trust me, once you taste the harmony of crisp green beans, juicy tomatoes, tangy feta, and zesty dressing, it will quickly become one of your go-to salads for gatherings or everyday meals.
Print
Green Bean Salad with Cherry Tomatoes and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Green Bean Salad with Cherry Tomatoes and Feta is a vibrant and refreshing dish perfect for warm days or as a versatile side. Tender-crisp green beans are combined with juicy cherry tomatoes, zesty red onion, and creamy feta cheese, all dressed in a tangy lemon and Dijon mustard vinaigrette. Ready in under 20 minutes, it’s an easy, colorful salad that balances bright flavors and textures beautifully.
Ingredients
Vegetables
- 1 lb (500g) green beans, trimmed
- 350g (12oz) cherry tomatoes, halved
- 1/2 red onion, finely sliced
Salad Toppings
- 120g (4oz) feta, crumbled
Dressing
- 2 tbsp lemon juice (or white wine vinegar)
- 6 tbsp extra virgin olive oil (adjust to taste)
- 1 1/2 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Dressing: In a jar, combine lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper. Shake well until the dressing is fully emulsified. Set aside at room temperature or refrigerate for up to 2 days; bring to room temperature before serving for best flavor.
- Cook the Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for about 3-5 minutes until tender-crisp and bright green. Immediately drain and plunge the beans into an ice bath or rinse under cold water to stop the cooking process and preserve their crisp texture.
- Assemble the Salad: In a large bowl, combine the cooled green beans, halved cherry tomatoes, and finely sliced red onion. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. Finally, sprinkle crumbled feta over the top and serve immediately or chilled.
Notes
- For extra crunch, add toasted almonds or walnuts.
- Swap feta for goat cheese or halloumi for a different flavor profile.
- The salad can be made a few hours ahead; just wait to add the feta until serving to keep it fresh.
- If you prefer softer green beans, increase boiling time to 6-7 minutes.
- This salad pairs well with grilled meats or as a light lunch on its own.
