Green Bean and Feta Salad

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Green Bean and Feta Salad is the kind of dish that bridges the gap between refreshing and indulgent. Crisp-tender green beans tossed with crumbled feta, slivers of red onion, sun-dried tomatoes, and fresh herbs create a vibrant medley of textures and flavors. With just a light olive oil dressing to tie it all together, this salad manages to be both satisfying and light—the perfect side or even main on warmer days.

Whether you’re prepping for a backyard gathering, looking for something simple for a weekday lunch, or need a veggie-forward dish to pair with grilled proteins, this salad fits in beautifully. It brings freshness to the table but doesn’t skimp on flavor thanks to the sharp, creamy contrast of feta cheese.

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Why You’ll Love This Green Bean and Feta Salad

This salad is fast, fuss-free, and packed with nutrients. The balance of creamy feta and crisp green beans keeps every bite interesting. It can be made ahead, travels well, and pairs with everything from grilled meats to hearty grains. Plus, it’s a fantastic way to enjoy green beans beyond the usual steamed side.

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Can I Use Frozen or Canned Green Beans?

Fresh green beans are ideal for this recipe because they retain that signature snap after blanching. However, you can use frozen in a pinch—just skip blanching and warm them briefly. Canned green beans are not recommended as their texture is too soft for this type of salad.

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Ingredients for the Green Bean and Feta Salad

Each ingredient in this recipe plays a role in balancing freshness, acidity, and creaminess:

Green Beans (1 lb) – The star of the dish! Look for bright, firm green beans. Blanching keeps them tender but crisp.

Feta Cheese (1/2 cup crumbled) – Adds tangy creaminess that contrasts with the green beans’ crunch.

Red Onion (1/4, thinly sliced) – Brings a mild sharpness and a pop of color.

Sun-Dried Tomatoes (1/4 cup, chopped) – Intensely sweet and savory, they add depth and a chewy texture.

Olive Oil (2 tablespoons) – A simple dressing base that ties the ingredients together.

Lemon Juice (1 tablespoon) – Adds a citrusy brightness to lift the salad.

Fresh Dill (1 tablespoon, chopped) – Gives a burst of freshness and herby flavor.

Salt and Black Pepper (to taste) – To enhance all the other flavors.

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How To Make the Green Bean and Feta Salad

Step 1: Blanch the Green Beans

Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender. Immediately transfer them to a bowl of ice water to stop the cooking and lock in the bright green color. Drain and pat dry.

Step 2: Prepare the Flavor Base

In a large mixing bowl, combine the olive oil, lemon juice, salt, and black pepper. Whisk briefly to blend.

Step 3: Assemble the Salad

Add the green beans to the bowl. Toss in the red onion, sun-dried tomatoes, dill, and crumbled feta. Gently toss everything together until the beans are evenly coated and ingredients are well distributed.

Step 4: Chill and Serve

Let the salad sit for at least 10 minutes before serving to let the flavors mingle. Serve chilled or at room temperature.

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How to Serve and Store Green Bean and Feta Salad

This salad serves 4 people as a side dish. It’s excellent freshly made but also holds up well in the fridge, making it great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. The beans will soften slightly, but the flavors deepen over time.

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What to Serve With Green Bean and Feta Salad

Grilled Chicken

The smoky flavor of grilled chicken makes a perfect match for the salad’s freshness.

Lemon Herb Salmon

This salad brings out the citrus notes and freshness in seafood dishes.

Couscous or Quinoa

Use it as a topping over a warm grain bowl for a hearty vegetarian meal.

Roasted Potatoes

Add a warm element that still keeps your plate veggie-packed.

Hummus and Pita

A Mediterranean-inspired spread that plays well with the feta and herbs.

Lamb Kebabs

Bold and flavorful meats like lamb are balanced beautifully by this crisp salad.

Pasta Primavera

Pair with a lighter pasta dish to keep the meal refreshing but filling.

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Frequently Asked Questions

Can I make this salad ahead of time?
Yes! It actually tastes better after chilling for at least 30 minutes. Just leave out the feta until serving for the best texture.

Is this salad served hot or cold?
It’s best served chilled or at room temperature. Avoid reheating, as that can wilt the vegetables and melt the feta.

Can I add other vegetables?
Absolutely. Cherry tomatoes, roasted red peppers, or even grilled zucchini would complement the dish well.

What kind of feta is best?
Block feta in brine has the best flavor and texture. Crumble it yourself for the creamiest result.

Is this recipe vegetarian?
Yes! All ingredients are vegetarian-friendly.

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Save This Pin For Later

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go heavy on the dill? Maybe swap in goat cheese for feta?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other create fresher, brighter meals.

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Conclusion

Green Bean and Feta Salad is a go-to recipe that delivers on both taste and versatility. It’s a simple way to turn a bunch of fresh green beans into a standout dish with the help of bold flavors like feta and sun-dried tomatoes. For more fresh sides and colorful dishes like this one, don’t miss our Vegan Breakfast Quesadillas, Tropical Fruit Salad with Honey Lime Dressing, or our vibrant Rainbow Smoothie Bowls.

For more beautiful food ideas, visit my Pinterest where I share recipes every day: Meals We Share.

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