5 from 54 votes
Greek Green Bean Salad
Greek Green Bean Salad consists of tender-crisp green beans combined with chopped red bell pepper and optional tomato, tossed in a tangy Greek dressing made with olive oil, white wine vinegar, garlic, herbs, and Dijon mustard. Crumbled feta cheese and fresh parsley garnish the salad, adding creamy and herbal notes that complement the crisp vegetables. This salad can be served fresh or allowed to marinate for deeper flavor.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
3
servings
Calories:
196 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 196
% 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.