Mediterranean Green Bean Salad
Crisp-tender green beans tossed with juicy cherry tomatoes, briny olives, sharp red onion, and crumbled feta cheese in a bright lemon-oregano dressing. This vibrant salad comes together in 20 minutes and tastes like a sunny Mediterranean table. Serve it as a light lunch or a colorful side dish alongside grilled fish or chicken.
For 4 servings
- prep
Trim the green beans and make the ice bath.
1.Trim the stem ends off the green beans and cut them into 2-inch pieces.2.Fill a large bowl with 4 cups ice water and set aside for the ice bath. - boil · ~4 min
Blanch the green beans until crisp-tender.
1.Bring a large pot of water to a rolling boil over high heat.2.Add the trimmed green beans and cook for 3 to 4 minutes until bright green and crisp-tender.3.Immediately drain the beans in a colander and plunge them into the prepared ice bath to stop the cooking.TIPDon't skip the ice bath — it locks in the vibrant green color and stops the beans from turning mushy. - prep · ~2 min
Drain and dry the green beans.
1.Let the green beans sit in the ice bath for 2 minutes.2.Drain well and pat completely dry with a clean kitchen towel — excess water will dilute the dressing. - mix
Whisk the lemon-oregano dressing.
1.In a small bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.2.Whisk until the dressing is well emulsified. - assemble
Toss the salad together.
1.In a large salad bowl, combine the blanched green beans, cherry tomato halves, sliced red onion, and kalamata olives.2.Pour the dressing over the vegetables and toss gently until everything is evenly coated. - garnish
Top with crumbled feta and serve.
Scatter the crumbled feta cheese over the top. Serve immediately at room temperature or chill for 30 minutes to let the flavors meld.
TIPThis salad tastes even better after sitting for 15-20 minutes. The beans soak up the dressing without losing their snap.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the beans in salted water for a more flavorful finish.
- 2Pat the beans very dry after the ice bath so the dressing clings well.
- 3Use a vegetable peeler to slice the red onion paper-thin for a milder bite.
- 4Halve larger cherry tomatoes so they release some juice into the dressing.
- 5Let the dressed salad rest 15 minutes before serving for deeper flavor.
- 6Store leftover salad in the fridge up to 2 days, but add feta just before serving.
Adapt it for your goals.
No-feta / vegan
Omit the feta cheese and add a handful of toasted pine nuts or sliced almonds for crunch — perfect for a dairy-free or vegan meal.
high proteinHigh-protein
Add 150g of grilled chicken or chickpeas and increase the feta to 1/3 cup — turns this side into a satisfying main-course salad.
low oilLow-oil
Reduce the olive oil to 1 tablespoon and replace the other tablespoon with a splash of vegetable broth — cuts fat while keeping the salad moist.
Why this is on our healthy list.
Rich in Antioxidants
Cherry tomatoes and kalamata olives provide lycopene and polyphenols that support cellular health.
Good Source of Calcium
Feta cheese adds a modest amount of calcium for bone health, especially when paired with the vitamin D from sunlight.
Fiber for Digestion
Green beans deliver dietary fiber that aids digestion and helps maintain steady blood sugar levels.
Low in Calories
This salad is naturally low in calories while being nutrient-dense, making it a smart choice for weight management.
Frequently asked questions
Yes, but blanch them for only 2 minutes and skip the ice bath since they are already blanched; pat them very dry before dressing.
