Broad Bean, Mint & Feta Salad
A bright, fresh salad that tastes of spring. Tender broad beans are tossed with salty feta, fragrant mint, and a simple lemon dressing. It comes together in minutes and works as a light lunch or a beautiful side dish.
For 4 servings
- boil · ~3 min
Blanch the broad beans.
Bring a pot of water to a rolling boil. Add the shelled broad beans and cook for 2-3 minutes until just tender. Drain and rinse under cold water to stop the cooking.
TIPIf using older, larger beans, peel the grey outer skin after blanching to reveal the bright green inner bean. - mix · ~1 min
Make the dressing.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
- assemble · ~2 min
Toss the salad.
In a large bowl, combine the blanched broad beans, crumbled feta, sliced red onion, and chopped mint. Pour the dressing over and toss gently to coat everything evenly.
TIPToss gently so the feta keeps some of its crumbled texture instead of turning pasty. - serve
Serve at room temperature.
Transfer to a serving platter. This salad tastes best when it sits for 5 minutes for the flavors to meld, but don't let it sit too long or the mint will wilt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If using large, older broad beans, slip off the grey outer skins after blanching for a sweeter, more tender texture.
- 2Fresh mint should be added just before serving to keep its bright color and prevent it from turning black.
- 3Make the lemon dressing up to a day ahead and store it in the fridge to save time on the day.
- 4Let the dressed salad rest for 5 minutes at room temperature so the flavors meld without wilting the mint.
- 5For a creamier finish, use a high-quality Greek feta packed in brine rather than pre-crumbled dry feta.
- 6Red onion can be mellowed by soaking slices in cold water for 10 minutes before adding to the salad.
Adapt it for your goals.
Vegan
Replace feta with a vegan feta alternative or crumbled firm tofu marinated in lemon, salt, and olive oil for a dairy-free version.
high proteinHigh-protein
Add 100g of cooked chickpeas or toasted pine nuts for extra protein and a nutty crunch.
low oilLow-oil
Replace the olive oil in the dressing with an equal amount of vegetable broth or a squeeze of extra lemon juice to reduce fat while keeping brightness.
Why this is on our healthy list.
Rich in Plant Protein
Broad beans are a great source of plant-based protein, making this salad a satisfying and muscle-friendly choice.
High in Dietary Fiber
Broad beans and red onion together provide soluble fiber that aids digestion and promotes gut health.
Source of Bone-Supporting Calcium
Feta cheese contributes calcium, which is essential for maintaining strong bones and teeth.
Packed with Antioxidants
Fresh mint and lemon juice are rich in antioxidants that help protect cells from oxidative stress.
Frequently asked questions
Yes, but you must soak dried beans overnight, then cook them until tender before using in the salad.
