Green Bean Salad (Tomatoes & Feta)

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Green bean salad is full of healthy and refreshing ingredients.

5 from 3 votes

Green Bean Salad (Tomatoes & Feta)

Skip the oven and make this easy Green Bean Salad when the summer months roll around. It's simple to blanch green beans, then toss them in a vinaigrette with feta cheese, tomatoes, basil, and onion.

Prep Time20

Cook Time5

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

12-16 oz. green beans trimmed, cut into 1-inch
2 Tbsp. oil olive or avocado
1 Tbsp. red wine vinegar or apple cider vinegar
1 Tbsp. honey
¾ tsp. salt to taste
¼ tsp. black pepper to taste
8 oz. cherry tomatoes cut in half
4 oz. feta cheese crumbled
¼ cup red onion finely diced
2 Tbsp. basil chiffonade
⅓ cup almonds sliced, toasted

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Instructions

Bring a large pot of water to a boil. Once boiling, add the trimmed and cut green beans. Boil for 4-5 minutes or until bright green and tender. Remove from the pot using a slotted spoon and let dry in a colander.
While the beans are cooking, whisk together the oil, vinegar, honey, salt, and pepper in a large bowl.
When the beans have cooled down to room temperature add them to the large bowl with the vinaigrette along with the cut tomatoes, cheese, onion, basil, and toasted almonds. Toss everything together until just combined, being careful not to overmix. Serve immediately or refrigerate for a couple of hours to serve chilled.

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Notes

Meal Prep and Storage

How to prep ahead of time: This salad is even better the next day, so make it early. You can also snap the ends and cut the green beans a day or two in advance, as well. Make the sauce in a mason jar the day before, as well.

How to store: Place leftover green bean salad in an airtight container. Keep in the fridge for up to 3-5 days.

How to freeze: Freezing this salad is not recommended as the texture will be different.

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