Description
A refreshing and vibrant Green Bean, Cherry Tomato, and Feta Salad that combines crisp green beans, juicy cherry tomatoes, sharp red onion, and creamy feta cheese, all tossed in a tangy lemon-Dijon dressing. Perfect as a light side or a summer lunch, this salad is quick to prepare and packed with fresh flavors.
Ingredients
Scale
Vegetables
- 1 lb / 500g green beans, trimmed
- 350g / 12oz cherry tomatoes, halved
- 1/2 red onion, finely sliced
Dressing
- 2 tbsp lemon juice (or white wine vinegar)
- 6 tbsp extra virgin olive oil (adjust to taste)
- 1 1/2 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Other
- 120g / 4oz feta, crumbled
Instructions
- Prepare Dressing: Combine the lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and black pepper in a jar. Shake well to emulsify the dressing. Set aside or refrigerate for up to 2 days. Bring to room temperature before using.
- Cook Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and return to a boil. Simmer for 2 to 3 minutes until the beans are tender but still crisp.
- Cool Beans: Drain the beans in a colander and immediately run them under cold tap water or plunge into a bowl of ice water to stop the cooking process and preserve their vibrant green color.
- Dry Beans: Drain the beans thoroughly and pat dry with clean dish towels to remove excess moisture.
- Assemble Salad: Place the cooled green beans in a large bowl along with the halved cherry tomatoes and finely sliced red onion. Drizzle the prepared dressing over and toss to coat evenly.
- Garnish and Serve: Sprinkle the crumbled feta cheese over the salad just before serving. Serve immediately and enjoy a refreshing, easy-to-make salad.
Notes
- For best results, use fresh, crisp green beans and ripe cherry tomatoes.
- You can substitute white wine vinegar for lemon juice if preferred.
- To keep the salad fresh, refrigerate the dressing separately until ready to toss.
- Feel free to add toasted nuts or fresh herbs like parsley or basil for extra flavor and texture.
- Drain and dry the beans thoroughly to prevent the salad from becoming watery.
- This salad is best enjoyed the same day but can be stored refrigerated for up to 1 day.
