Description
A refreshing and vibrant Green Bean Feta Salad featuring crisp green beans, juicy cherry tomatoes, tangy feta cheese, and a zesty balsamic vinaigrette. Perfect as a light side dish or a quick, healthy snack.
Ingredients
Scale
Salad
- 2 cups fresh green beans
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Trim green beans: Trim the ends of the green beans to prepare them for cooking.
- Cook green beans: Boil water in a pot and cook the green beans for 4-5 minutes until tender-crisp.
- Cool green beans: Drain the green beans and rinse them under cold water to stop the cooking process and maintain their vibrant color.
- Combine salad ingredients: In a large bowl, combine the cooled green beans, cherry tomatoes, crumbled feta cheese, and thinly sliced red onion.
- Prepare dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well emulsified.
- Toss salad: Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Serve or chill: Serve the salad immediately for the freshest taste or chill in the refrigerator for 30 minutes to let the flavors meld.
Notes
- For extra crunch, you can blanch the green beans for just 2-3 minutes instead of 4-5.
- Add toasted walnuts or pine nuts for a nutty flavor and texture.
- Substitute balsamic vinegar with lemon juice for a brighter, citrusy twist.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Use vegan feta cheese to make this salad vegan-friendly.
