Main dishes

Green bean and feta salad

15 min Cook
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Green bean and feta salad

Summer calls for dishes that are light and satisfying. This Green Bean and Feta Salad is refreshing and comforting at the same time, combining crisp steamed green beans, juicy diced tomatoes, and creamy crumbled feta. Tossed with a bright lemon-oregano vinaigrette and finished with a crunch of toasted almonds, it’s a salad that’s as satisfying as it is simple. Perfect for picnics, potlucks, or a quick lunch, this recipe is a reminder that the best flavors often come from the simplest ingredients.

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Green bean and feta salad

Green bean and feta salad

corinthian
Crisp, tender green beans meet the salty tang of feta and the sweetness of ripe tomatoes in this refreshing salad. The lemon-oregano vinaigrette ties everything together with a zesty, herby kick, while toasted almonds add a delightful crunch. Light yet satisfying, this salad is a versatile dish that works as a side or a standalone meal. Ready in just 15 minutes, it’s a no-fuss way to bring a taste of the Mediterranean to your table.
prep time
5 min
cooking time
15 min
servings
2
total time
20 minutes

Equipment

  • Vegetable steamer

  • Bowl

  • Knife

  • Spoon

  • Small skillet

Ingredients

  • 200 g green beans

  • 2 ripe tomatoes

  • 50 g feta cheese

  • A handful almonds

  • 1 tablespoon extra-virgin olive oil

  • Salt, to taste

  • 1 tablespoon lemon juice

  • 1 tablespoon fresh parsley, minced

  • 1 pinch of oregano

Instructions

1

Steam the green beans

Rinse the green beans, chop off the ends with the stem, and transfer them to a vegetable steamer. Steam for 15 minutes, until they're fork tender. Turn off the heat and set aside to cool for 10 minutes.
2

Prepare the tomatoes and feta

Rinse well the tomatoes, and dice them. Transfer them to a bowl and season with fine sea salt, to taste. Crumble the feta in the bowl with your hands. Drizzle with olive oil and lemon, then add the fresh parsley and oregano. Mix well and set aside.
3

Toast the almonds

Heat a small skillet. When it's hot, add the almonds and toast for a few seconds until they're golden. Take off the heat and set aside.
4

Compose the salad

Lay the green beans in the serving plates. With a spoon, transfer the tomatoes and feta on top of the beans. Finally, garnish with the almonds. Serve and enjoy!

Notes

Optionally, you can add a thinly sliced scallion. You can also substitute the almonds with walnuts to skip toasting.
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