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
Ingredients
Salad
- 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)
Dressing
- 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
Instructions
- 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
Enjoy!
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A lovely combo of flavours, colours and textures. Bet it’s very yummy!
I love all these ingredients and this salad feels like it would hold up well in summer heat for an outdoor picnic, too/
I would have never have thought of having green beans in a salad. What a great idea. This looks and sounds delicious.
This look delicious. I have to make a grocery run and will be adding green beans to the list.
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.
What a great combination. This is a perfect addition to any summer function. Thank you for sharing at #acwlcc. Pinned.
thanks for the pin
That looks delicious! Pinned.
Gracias por la receta. Te mando un beso.
This salad includes all my favourite ingredients. I’m definitely going to try it – thanks for sharing 🙂
#MMBC
That looks delicious. I do love a green bean salad. Will have to give this a try. #MMBC
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!
This looks delicious! Thank you for sharing with SSPS #268. Pinned.
thanks for the pin
This sounds fantastic! Pinned 📌.
Visiting today from Encouraging Hearts & Home #9&10
Salad and I am there in a moment. Will have it morning, noon and night. Pinned it
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