Green Bean Feta Salad (Print)
Fresh green beans tossed with feta, tomatoes, and lemon vinaigrette for a vibrant side dish.
# Ingredient List:
→ Vegetables
01 - 14 oz fresh green beans, trimmed
02 - 1 small red onion, thinly sliced
03 - 7 oz cherry tomatoes, halved
04 - 2 tbsp chopped fresh parsley
→ Dairy
05 - 3.5 oz feta cheese, crumbled
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp freshly squeezed lemon juice
08 - 1 tsp Dijon mustard
09 - 1 small garlic clove, minced
10 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 2-3 minutes until just tender-crisp. Drain immediately.
02 - Transfer the blanched beans to a bowl of ice water to halt cooking and preserve bright color. Let cool completely, then drain thoroughly.
03 - In a large mixing bowl, combine the cooled green beans, sliced red onion, halved cherry tomatoes, and chopped parsley.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until thoroughly emulsified.
05 - Pour the vinaigrette over the vegetable mixture. Toss gently but thoroughly to coat all ingredients evenly.
06 - Sprinkle crumbled feta cheese over the salad just before serving. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The ice bath trick keeps beans impossibly crisp and bright green, never gray or sad
- Everything can be prepped ahead and dressed at the last minute for effortless entertaining
02 -
- The ice bath is non negotiable if you want that restaurant quality crunch, warm beans keep cooking and turn gray
- Add the feta last because it dissolves into the dressing if it sits too long
03 -
- Use a salad spinner after the ice bath to remove excess water so the dressing clings properly
- Let the dressed salad sit for at least ten minutes before serving so flavors can mingle