Green Bean Salad With Tomatoes, Olives & Feta

Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.

Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.

Green Bean Salad With Tomatoes, Olives & Feta

Use organic when available. Serves 4


Green Bean Salad With Tomatoes, Olives & Feta

Green bean salad is made with fresh green beans, tomatoes, feta cheese and olives, all tossed in a Greek style dressing. 
Course Salad
Cuisine American
Keyword fresh green bean salad, green bean salad, green bean, tomatoes, olives & feta salad, green beans
Servings 4



  • 1 lb fresh green beans trimmed (halved if desired)
  • 1 cup cherry or grape tomatoes halved (or tomato of choice chopped)
  • 1/4 cup red onion sliced
  • 1/3 cup kalamata olives pitted & sliced (or olive of choice)
  • 1/4 cup chopped fresh basil or oregano
  • 1/4 cup optional almond slices or chopped walnuts
  • 1/2 cup feta cheese crumbled ( or goat cheese or shaved parmesan cheese)


  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar (or apple cider or balsamic)
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • salt and pepper to taste


  • Heat salted water to boil and add green beans
  • Cook about 3 minutes until just tender
  • Remove beans and plunge into a bowl of iced cold water to cool
  • Drain beans and pat dry
  • Place beans in serving dish
  • Heat oil over medium heat in skillet
  • Add crushed garlic and cook until just fragrant about 30 seconds
  • Remove from heat
  • Add tomatoes, Dijon mustard, olives, fresh herbs, red wine vinegar, lemon juice, feta
  • Pour mixture over beans
  • Toss to evenly coat green beans
  • Add salt and pepper to taste
  • Cover and refrigerate for at least 3 hours
  • Optional garnish with nuts


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

16 thoughts to “Green Bean Salad With Tomatoes, Olives & Feta”

  1. I love this idea–I’d never thought of adding green beans in a Greek-type salad. Looks delicious. Pinning. 🙂 Visiting from Senior Salon Pit Stop.

  2. This reminds me of the green bean salads my mother made, many years ago in the 70’s. I’m saving this one to make for a family party!

  3. Salad and I am there in a moment. Will have it morning, noon and night. Pinned it
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