Green Bean Salad with Tomato and Feta
Green Bean Salad with Tomato and Feta is a an all new way to enjoy those over flowing garden green beans! Just 10 minutes to put together, a quick blanch of the green beans pairs with cherry tomatoes, red onion, feta cheese and lots of fresh herbs in a tangy vinaigrette. You'll want to make this salad all summer!
Servings: 2 to 4
Calories: 228kcal
Ingredients
- 2 cups green beans stem ends trimmed
- 1 cup cherry tomatoes
- ½ cup feta cheese crumbled
- ¼ cup red onion sliced
- 2 Tablespoons fresh herbs any combination of basil, chives, oregano, or thyme, chopped
For the Dressing
- 1 Tablespoon white or red wine vinegar
- 1 Tablespoon olive oil
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
- 6 grinds fresh black pepper
Instructions
- Blanch the green beans. Set a saucepan of water to boil. When boiling, add ½ teaspoon of salt to the water and drop in the trimmed green beans. Boil for 3 minutes, set a time and don't overcook! Drain and give a brief rinse under cold water, so they are still warm but not hot.
- In a bowl, add the green beans, tomatoes, feta, onion, and herbs. Shake the dressing together in a jar with a lid, drizzle over the salad and toss it with tongs or two spoons. Serve and enjoy!
Notes
- If you don't have fresh herbs, add ½ teaspoon of Italian seasoning or dried oregano to the dressing.
- Salad can be served slightly warm from the blanched green beans, or made ahead any time the day of serving, kept in the fridge and served cold. Wait to add the dressing until just before serving.
- If you grow a lot, learn How to Blanch and Freeze Garden Green Beans!
Nutrition
Calories: 228kcal | Carbohydrates: 16g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 1042mg | Potassium: 514mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1636IU | Vitamin C: 37mg | Calcium: 259mg | Iron: 3mg