Green Bean Salad

This Green Bean Salad with tomatoes and creamy feta is made with fresh green beans, cherry or grape tomatoes, and creamy Danish feta. 

With a delicious homemade dressing, this salad is perfect for holidays, potluck dinners, and family gatherings!

Salads are a mainstay on our table – sometimes just a light spinach salad like this one and other times we like more hearty salads with rice or zesty Italian pasta salad or Mediterranean cucumber salad.  But this Green Bean Salad is a favourite especially this one with tomatoes and creamy Danish feta.

 A tangy homemade honey, mustard, and lemon dressing brings the salad together. Serve it warm or cold for an easy side dish with baked Italian chicken thighs and mashed potatoes with red skin or a light vegetarian meal with crusty bread!

Ingredients

You won’t need many ingredients for this salad so be sure to use the freshest. You will need:-

• green beans.
• grape or cherry tomatoes or better still an assortment.
• creamy Danish marinated feta.
• good EVO oil.
• lemon juice.
• red wine vinegar.
• garlic.
• honey.
• Dijon mustard.

To serve, sprinkle with toasted almond flakes which give the salad a nutty, toasty finish that goes well with all meats including this Air Fryer Roast.

If you’ve got extra green beans, make my Italian Green Beans and Potatoes for another tasty side dish.

Instructions

1. Combine the dressing ingredients.
2. In a large bowl, combine dressing with cooked beans then add remaining ingredients.

To cook green beans well firstly half fill a large saucepan with water and add a tablespoon of salt. Bring water to a boil.

Trim both ends of the beans, cut into 5cm/2inch lengths, and add green beans to boiling water. Boil fast for 5-8 minutes.

Taste to check for doneness at 5 minutes and check regularly if not done. When cooked to your taste, drain very well. Pat dry with some paper towel if still wet.

Tips for Success

Green beans can be soggy and mushy if overcooked. At the same time if not cooked well you will find beans unpleasantly squeaky between your teeth. Not nice!

Please don’t rinse the beans after cooking or you will rinse away flavour!

Warm green beans absorb so much flavour so this is the time to add the dressing.

Use a large bowl so that you can mix the warm green beans gently but thoroughly with the dressing. If you don’t have a large enough bowl, use a large platter. This also ensures that the beans cool quickly and don’t continue to cook.

Danish feta is creamy, tangy, and salty all at the same time. Combine with the green beans, tomatoes, and dressing only at the end and mix lightly. You will find that the creamy feta mixes with the dressing to add another element to the salad. Without the creamy Danish feta with Green Bean Salad is just another salad.

Serving Suggestions

This Green Bean Salad goes with anything. Eat it on its own for a light or vegetarian meal. A delicious butterfly chicken recipe is complete with a side of this salad and so is a frittata with ham and cheese. You could serve this with almost anything – steak, chicken, or fish.

This salad is best at room temperature. If you do make this salad in advance, refrigerate it for a few hours but not overnight. Remember to bring it to room temperature before serving.

Green Bean Salad with tomatoes and feta is full of zingy flavor with a touch of creaminess from the feta.  Easy to make and delicious to eat, this salad is bound to become a firm favorite!

 More recipes like this

Zesty Italian Pasta Salad – all your favorite Italian flavors!

Cherry Tomato Caprese Salad – the best take on a classic.

Brown Rice Salad – with red peppers, currants, and pinenuts.

Orange Spinach and Pomegranate Salad from It’s Not Complicated Recipes