Green Bean Feta Salad (Print Version)

Crisp green beans and tangy feta blend with lemon dressing in this refreshing Mediterranean salad.

# What You Need:

01 - 14 oz fresh green beans, trimmed

02 - 1 small red onion, thinly sliced

03 - 7 oz cherry tomatoes, halved

04 - 2 tbsp chopped fresh parsley

05 - 3.5 oz feta cheese, crumbled

06 - 3 tbsp extra-virgin olive oil

07 - 1 tbsp freshly squeezed lemon juice

08 - 1 tsp Dijon mustard

09 - 1 small garlic clove, minced

10 - Salt and freshly ground black pepper, to taste

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. Sprinkle the crumbled feta over the salad just before serving.

01 -

The contrast between crisp beans and creamy feta creates this perfect bite that keeps everyone reaching for more
It comes together in under twenty minutes but looks like you spent ages planning it
You can make everything ahead and toss it right before serving which is basically hosting magic

02 -

The ice water step is not optional I once skipped it during a rush and ended up with sad grayish beans
Dont add the feta until serving time or it absorbs too much dressing and loses its creamy texture

03 -

If your onion seems too sharp soak the slices in ice water for ten minutes then drain before adding
A splash of red wine vinegar in the dressing adds depth that rounds out the lemon brightness