Greek Green Bean Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
3 servings
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Calories
196 kcal
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Cuisine
Mediterranean
Greek Green Bean Salad
Description
Greek Green Bean Salad is a bright, vegetable-forward dish featuring blanched green beans cooked to al dente or slightly softened based on preference. The green beans are cooled immediately in ice water to preserve their vibrant color and crisp texture. Red bell pepper and optional tomato add sweetness and juiciness.
The dressing combines extra virgin olive oil, white wine vinegar or champagne vinegar, minced garlic, parsley, oregano, Dijon mustard, salt, and pepper for a balanced, tangy flavor that coats the vegetables evenly. Feta cheese introduces a salty creaminess, while fresh parsley adds freshness as a garnish.
This salad works well as a side dish for grilled meats, fish, or alongside other Mediterranean-inspired foods. It can be eaten shortly after assembly or left to marinate to allow the dressing to soak into the vegetables, making it adaptable to different serving preferences.
Nutrition estimates are provided but adjustable depending on ingredient amounts and variations.
Ingredients
- 6 oz Green bean trimmed + halved, fresh
- 1/4-1/3 cup red bell pepper chopped
- ¼ cup tomato optional, chopped
- 3-4 TBSP feta cheese crumbled
- parsley optional garnish, fresh chopped
GREEK DRESSING:
- 3 TBSP extra virgin olive oil
- 1 TBSP white wine vinegar or champagne vinegar
- 1 clove garlic smashed + minced
- ½ tsp parsley fresh or dried
- ¼ tsp oregano dried
- ¼ tsp Dijon mustard
- salt a pinch of
- black pepper a pinch of
Instructions
- In a small bowl, whisk together oil, vinegar, garlic, parsley, oregano, dijon mustard, salt, and pepper and set aside to allow the flavors to meld.
- Trim ends off green beans and cut in half, if desired.
- Fill a medium pot with water and set to boil on high.
- Set aside a medium bowl of ice water.
- Once water is at a rolling boil, add green beans and cook for 3-5 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!
- Drain and immediately submerge beans in ice bath to halt the cooking process.
- Combine green beans with red pepper and tomatoes and toss with dressing to coat.
- Top with crumbled feta and fresh parsley to garnish.
- Dive in now or set aside for later! This salad can be made in advance and left out at room temperature for several hours without the feta and up to 4 hours with the feta. For saucier green beans, allow salad to sit and soak up the delicious dressing, marinade-style! Or you can do what I did and scarf some right away while leaving the rest to marinate a bit. Enjoy!
Notes
- Blanch green beans to your preferred tenderness, typically 3-5 minutes, then cool immediately in ice water to preserve texture and color.
- The salad can be served right away or allowed to marinate for a few hours to deepen the flavor of the dressing on the vegetables.
- Feta cheese presence affects how long the salad can be kept at room temperature; without feta it can remain out longer.
- Use the dressing ingredients balanced to preference; herbs and mustard enhance the tangy profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 227mg | 9% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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