Green Bean and Feta Salad

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There’s something incredibly refreshing about a crisp, vibrant salad that comes together in under 20 minutes—and this Green Bean and Feta Salad is exactly that. I love how the crunch of fresh green beans pairs with creamy, tangy feta and the bite of red onions, all tied together with a touch of lemon and olive oil. It’s the kind of dish that feels both light and satisfying, perfect as a side or even as a quick lunch.

Whenever I make this salad, I’m reminded how simplicity often leads to the most delicious results. The ingredients are basic, but together they create a perfect balance of flavor and texture. Whether you’re planning a dinner party, prepping for weekday meals, or just want something easy and wholesome, this salad will quickly become a go-to in your kitchen.

Why You’ll Love This Green Bean and Feta Salad

This salad delivers crunch, creaminess, and brightness all in one bowl. The green beans are quickly blanched to retain their fresh snap, while the feta adds a salty, rich contrast. It’s versatile, nutrient-rich, and comes together with just a few pantry staples. Plus, it tastes even better after it sits for a while, making it ideal for meal prep or entertaining.

Do I Have to Use Fresh Green Beans?

Fresh green beans are ideal for this salad because they hold their texture and color beautifully. However, if you’re short on time, high-quality frozen green beans can work in a pinch. Just be sure to thaw and pat them dry before tossing with the rest of the ingredients. Canned green beans are not recommended—they tend to be too soft and lack that crispness that makes this salad so appealing.

Options for Substitutions

There’s plenty of room for creativity in this recipe. You can swap the feta with goat cheese or shaved parmesan if you prefer. Red onions can be substituted with shallots or pickled onions for a different kind of tang. If you don’t have almonds, try walnuts or sunflower seeds for crunch. Fresh dill can be replaced with parsley or basil—whatever you have on hand will still keep the salad tasting fresh and vibrant.

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Ingredients for this Green Bean and Feta Salad

Green Beans: The star of the dish. Choose fresh, crisp green beans for the best texture. Blanching them briefly keeps them tender but snappy.

Feta Cheese: Brings a creamy, tangy element that complements the earthiness of the green beans and adds richness to the salad.

Red Onion: Thinly sliced, it adds sharpness and bite. Its flavor mellows beautifully when tossed with the dressing.

Fresh Dill: Adds brightness and a slightly grassy, lemony note. It gives the salad a summery, fresh lift.

Sliced Almonds: Provide the perfect crunch. Toast them lightly to bring out a nutty aroma and deeper flavor.

Olive Oil: A good-quality extra virgin olive oil is essential for the dressing. It binds the flavors and adds a subtle richness.

Lemon Juice: The acidity brightens the dish and balances the saltiness of the feta. Use fresh lemon juice for best results.

Salt and Pepper: Just enough to enhance the natural flavors of the salad.

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Step 1: Blanch the Green Beans

Trim the ends of the green beans and bring a large pot of salted water to a boil. Add the green beans and cook for 2–3 minutes, just until they turn bright green and are tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking and preserve their color and texture. Drain and pat dry.

Step 2: Slice the Red Onions

Thinly slice the red onion into rings or half-moons. If you find raw onion too sharp, soak the slices in cold water for 10 minutes and drain before adding to the salad.

Step 3: Prepare the Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper. Adjust to taste. This simple vinaigrette ties everything together.

Step 4: Assemble the Salad

In a large bowl, combine the blanched green beans, sliced red onions, crumbled feta, chopped fresh dill, and sliced almonds. Drizzle the dressing over the top and toss gently until everything is evenly coated.

Step 5: Let it Sit (Optional but Recommended)

For the best flavor, let the salad sit for about 15–30 minutes before serving. This allows the flavors to meld and the onions to mellow even further.

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How Long to Prepare the Green Bean and Feta Salad

Prep Time: Most of your time will go into trimming the green beans and slicing the onion. Overall prep is about 15–20 minutes, especially if you’re multitasking with the blanching and dressing prep.

Chill or Rest Time (Optional): While you can serve this salad right after tossing, letting it sit for 15–30 minutes at room temperature or chilled in the fridge allows the flavors to meld beautifully. This makes it an excellent make-ahead option.

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Tips for Perfect Green Bean and Feta Salad

• Use fresh green beans with no blemishes for the best crunch and flavor.
• Don’t skip the ice bath after blanching—it keeps the beans bright and crisp.
• Toast the almonds for a deeper, nuttier flavor. A quick 2–3 minutes in a dry skillet does the trick.
• Crumble the feta yourself from a block for creamier texture and better taste.
• Dress just before serving if you want to keep the almonds extra crunchy.

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Watch Out for These Mistakes While Cooking

• Overcooking the green beans: They’ll become mushy and lose their vibrant color.
• Skipping the onion soak: If you’re sensitive to raw onion, this step makes a big difference in taste.
• Over-salting: Feta is salty on its own, so be cautious when adding additional salt.
• Not drying the beans well: Water on the beans can water down the dressing.
• Using bottled lemon juice: Fresh juice makes a noticeable difference in the brightness of flavor.

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What to Serve With Green Bean and Feta Salad?

Grilled Chicken Skewers

Perfect for a light dinner—protein-rich and easy to prepare alongside the salad.

Baked Salmon

The citrusy salad pairs beautifully with a piece of flaky, oven-roasted salmon.

Herbed Quinoa

Add some warm herbed quinoa on the side for a satisfying vegetarian meal.

Crusty Bread

A hunk of sourdough or baguette is perfect to soak up any extra dressing.

Roast Potatoes

Serve with garlic or rosemary roast potatoes for a hearty, comforting combo.

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Storage Instructions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, but the almonds may soften—consider adding them fresh when serving.

Make Ahead: You can prepare all components separately a day in advance. Blanch and chill the green beans, slice the onions, crumble the feta, and mix the dressing. Toss everything together just before serving.

Freezing: Not recommended. The texture of the beans and cheese does not hold up well after freezing.

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Estimated Nutrition

Serving Size: 1 cup (approximate)

• Calories: ~180 kcal
• Protein: 6g
• Fat: 14g
• Saturated Fat: 4g
• Carbohydrates: 8g
• Fiber: 3g
• Sugar: 3g
• Sodium: 290mg

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Frequently Asked Questions

What if I don’t have fresh dill?

You can substitute it with parsley, basil, or tarragon. The flavor will be slightly different but still delicious.

Can I use frozen green beans?

Yes, but make sure to thaw and pat them dry completely. Blanching isn’t necessary if they’re already tender.

Is this salad served warm or cold?

It can be enjoyed either way. I prefer it slightly chilled or at room temperature.

Can I add protein to make it a full meal?

Absolutely. Grilled chicken, canned tuna, or hard-boiled eggs would all work well.

How do I keep it crunchy for a party?

Toss the salad right before serving, and keep the almonds separate until the last moment.

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Conclusion

This Green Bean and Feta Salad is one of those simple dishes that effortlessly impress. Whether you’re feeding a crowd or making yourself a quick and healthy lunch, it delivers freshness, flavor, and texture in every bite. With minimal effort and a few smart ingredients, you’ll have a salad that tastes as vibrant as it looks. Don’t be surprised if it becomes a staple in your recipe rotation.

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