Green Bean Salad Feta (Printable Version)

Crisp green beans combined with feta and zesty lemon dressing for a light, vibrant dish.

# Ingredient List:

→ Vegetables

01 - 14 oz fresh green beans, trimmed
02 - 1 small red onion, thinly sliced
03 - 7 oz cherry tomatoes, halved
04 - 2 tablespoons chopped fresh parsley

→ Dairy

05 - 3.5 oz feta cheese, crumbled

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, minced
10 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 2–3 minutes until just tender but still crisp.
02 - Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking and preserve their color. Drain well.
03 - In a large bowl, combine the blanched green beans, red onion, cherry tomatoes, and parsley.
04 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to combine.
06 - Sprinkle the crumbled feta over the salad just before serving.

# Expert Tips:

01 -
  • The contrast between crisp beans and creamy feta creates this perfect texture that keeps you going back for another bite
  • You can throw it together in twenty minutes flat but it looks like something from a fancy dinner party
  • The lemon vinaigrette cuts through the richness while letting each vegetable shine
02 -
  • The ice bath step is absolutely not optional, it is what keeps your beans crisp and bright instead of sad and gray
  • Do not add the feta until you are ready to serve or it will start to break down and get mushy in the acidic dressing
  • This salad actually tastes better after sitting for thirty minutes, but do not let it go longer than a few hours or the beans lose their crunch
03 -
  • Use a salad spinner after the ice bath to remove excess water so your dressing does not get watered down
  • Make double the vinaigrette and keep it in a jar, it is fantastic on simple greens or roasted vegetables all week

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