This refreshing Mediterranean green bean salad is packed with vibrant flavors and textures. Perfect as a side dish or a light meal, it features tender-crisp green beans, juicy cherry tomatoes, tangy feta cheese, and briny Kalamata olives, all tossed in a zesty dressing.
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Ingredients:
- 1 lb green beans, trimmed and halved
- 3 tbsp olive oil
- Juice of 1/2 lemon
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives
- Salt and pepper to taste
Directions:
- Cook the Green Beans:
- In a large pot of boiling water, cook the green beans until they are bright green and tender-crisp, about 3 to 5 minutes.
- Once cooked, drain the beans in a colander and run them under cold water to stop the cooking process. Set them aside.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and dried oregano.
- Season with salt and pepper to taste. Set aside.
- Assemble the Salad:
- In a large bowl, combine the green beans, halved cherry tomatoes, crumbled feta cheese, and pitted Kalamata olives.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve:
- Serve immediately or store in the refrigerator for up to 4 days.
Serving Suggestions:
- Serve this salad as a side dish with grilled chicken, fish, or lamb.
- Enjoy it as a light lunch with a slice of crusty bread.
Cooking Tips:
- Make sure to immediately cool the green beans after boiling to retain their vibrant color and crisp texture.
- Adjust the amount of Dijon mustard and lemon juice in the dressing to suit your taste preferences.
Nutritional Benefits:
- Green beans are a great source of vitamins A, C, and K, as well as fiber and folate.
- Feta cheese provides calcium and protein.
- Kalamata olives add healthy monounsaturated fats and antioxidants.
Dietary Information:
- This salad is vegetarian and gluten-free.
- For a vegan version, omit the feta cheese or substitute it with a plant-based alternative.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- The salad can be served chilled or at room temperature.
Why You’ll Love This Recipe:
- It’s a refreshing and flavorful dish that’s perfect for warm weather.
- The combination of crunchy green beans, juicy tomatoes, tangy feta, and savory olives is delightful.
- The salad is easy to make and can be prepared ahead of time.
Conclusion:
This Mediterranean green bean salad is a delicious and nutritious addition to your meal rotation. Its bright flavors and crisp textures make it a standout side dish or light meal that’s sure to be a hit with everyone. Enjoy this tasty and healthy salad! Bon appétit!
Mediterranean Green Bean Salad
Recipe card for Mediterranean Green Bean Salad.
Ingredients
Method
Preparation
- Cook the Green Beans: In a large pot of boiling water, cook the green beans until they are bright green and tender-crisp, about 3 to 5 minutes.
- Once cooked, drain the beans in a colander and run them under cold water to stop the cooking process. Set them aside.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and dried oregano.
- Season with salt and pepper to taste. Set aside.
- Assemble the Salad: In a large bowl, combine the green beans, halved cherry tomatoes, crumbled feta cheese, and pitted Kalamata olives.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve: Serve immediately or store in the refrigerator for up to 4 days.