Mediterranean Green Bean Salad

Name: Mediterranean Green Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 400 g green beans (ends trimmed, cut into 2-inch pieces); 200 g cherry tomato (halved); 1 pcs red onion (small, thinly sliced); 0.25 cup kalamata olive (pitted, halved); 0.25 cup feta cheese (crumbled); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 1 pcs garlic (clove, minced); 1 pinch salt; 1 pinch black pepper; 4 cup water (for blanching); 4 cup ice water (for ice bath)

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

10m

COOK

SERVES

1 CUP

165 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the beans in salted water for a more flavorful finish.
2
Pat the beans very dry after the ice bath so the dressing clings well.
3
Use a vegetable peeler to slice the red onion paper-thin for a milder bite.
4
Halve larger cherry tomatoes so they release some juice into the dressing.
5
Let the dressed salad rest 15 minutes before serving for deeper flavor.
6
Store leftover salad in the fridge up to 2 days, but add feta just before serving.

RECIPE VARIATIONS