Green Bean Salad with Feta
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Green Bean Salad with Feta and Cherry Tomatoes is a Greek-inspired cold salad packed with fresh flavors. I love how the tender-crisp green beans, tangy feta, sweet cherry tomatoes, and crunchy walnuts come together in every bite.
This salad is my go-to side dish when I am in charge of bringing something that looks a little little fancy to a holiday dinner. Trust me, this is the best way to use fresh green beans without any disappointment.
Ingredients
- Green Beans – Fresh green beans only. Canned beans and frozen beans are gonna be too watery and soft.
- Feta Cheese – This is a Greek-inspired salad, so it has a nice not too-bitter flavor, but you could alter it for Goat Cheese if you wanted, and it will still taste great.
- Cherry or Grape Tomatoes – Cut cherry tomatoes in half so the bites are easy.
- Walnuts – I buy whole walnuts because I use them for many recipes and just chop them down. If you want to, you can buy Walnut Halves.
- Olive Oil – Oils do have a specific taste, so if you substitute for a different oil, prepare for a different taste.
- Red Wine Vinegar – Balsamic Vinegar will also be a good alternative if you do not have Red Wine Vinegar on hand.
- Garlic – I use the kind in a jar already minced up.
Cold Green Bean Salad with Feta and Tomatoes
Bring a large pot of water to a boil, add your fresh green beans, and cook them for 6-7 minutes until tender yet still crisp. Drain the beans and let them cool completely simple throw them into the fridge to get cold.
In a large bowl, mix green beans with feta cheese crumbles, halved cherry tomatoes, chopped walnuts, diced red onions, and minced garlic. In a small bowl, whisk together olive oil, red wine vinegar, salt, and freshly ground black pepper.
Pour the dressing over the salad and gently toss until everything is evenly coated. Finally, refrigerate the salad for at least one hour to let the flavors meld together, stir, and then serve! There you have it, a super easy but INCREDIBLY tasty side dish.
Of course this isn’t the only way to add some beans to the plate! If you want to incorporate more beans in your side dishes, try this cold 3 bean salad, or sticking with fresh green beans, I love southern style green beans with bacon.
Green Bean Salad (Cold)
Ingredients
- 5 oz. Feta Cheese Crumbles
- 1 cup Cherry or Grape Tomatoes cut in half
- 1/2 cup Chopped Walnuts
- 1/4 cup Red Onions Diced
- 1 pound Fresh Green Beans cooked tender crisped and chilled
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- freshly ground salt and pepper
Instructions
- Bring a large pot of water to a boil and add the fresh green beans. Cook them for 6 to 7 minutes until they are tender yet still crisp, then drain and allow to cool completely or chill in the refrigerator.
- In a large bowl combine the cooled green beans, feta cheese crumbles, halved cherry tomatoes, chopped walnuts, diced red onions, and minced garlic.
- In a small bowl whisk together the olive oil, red wine vinegar, salt, and freshly ground black pepper. Pour the dressing over the salad and toss gently until every ingredient is evenly coated.
- Refrigerate the salad for at least one hour to allow the flavors to meld before serving.
Video
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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Wow, just made this and it is so delicious! I just omitted the onion because I’m not a big fan of them. Yummy!!!
Thanks for coming back to tell me. It is one of my VERY favorite salads period. I havent had anyone comment before so I got worried I was crazy. I really love it and its better the next day!!
I made this salad for Easter dinner with a ham, it was so delicious!! I omitted the walnuts, I can’t eat nuts. Will be making this salad often, thank you.
I am so happy you made my green bean salad!! Its one of my favorites and I swear its underrated for holidays – I LOVE it and I am so glad you enjoyed it too!
Farm to table – yahoo! Super yummy & so flavourful! Made it to share at a neighbourhood BBQ taking advantage of sharing the bounties if my garden. Had multiple compliments & requests to share the recipe
Thanks!!
Thats wonderful and totally awesome that your green beans are right from the garden!
~Trisha
Could I use yellow beans instead
I dont see why not!
Can I make this the night before? We have a pot luck lunch at work
Yes it should not be an issue. But the red wine and vinegar will fall to the bottom so either way right before serving to add or make sure to give it a really solid stir. Tongs will help.
Excellent salad! I have made it a few times with good reviews from family. I substituted sugar snap peas for the green beans and cut back on the walnuts, a very good swap. It’s a keeper!
The most delicious green bean dish eve! Textures, colors and flavors!