4.88 from 25 votes

Green Bean Salad with Feta and Tomatoes

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Green bean salad with feta and cherry tomatoes is a Greek-inspired cold salad with tender crisp green beans that makes an insanely good side dish with every bite. 

This green bean salad inspired by Greek or Mediterranean food and its delicious tangy and rich feta balanced out by crunch walnuts could very well be your new favorite cold salad. 

Green beans with red onion, feta, and tomatoes on a serving spoon

OK, let’s just get this over with – THIS SALAD IS SO GOOD!

Like good enough that I ate it, ate it again, ate it the next day (in fact tasted better the next day), and satisfied my lunch and dinner in one. Any recipe that can have you opening the fridge and taking bites out of a veggie is a GOOD THING.

This is that salad. 

Green Bean Salad with Feta

Green bean salad side dish is so simple, but it has one major rule: USE FRESH GREEN BEANS.

I don’t care how you make them, in an Instant Pot, stock pot, or crock pot, but making sure you have tender-crisp green beans really brings something special to this salad. 

  • Green Beans – Fresh green beans make this salad above and beyond
  • 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 VinegarBalsamic Vinegar will also be a good alternative if you do not have Red Wine Vinegar on hand
  • Garlic  – Minced Garlic comes in a jar already minced up and is super easy to use. 

Fresh Green Beans Tip: Make your green beans up to 5 days ahead of time and store them in an airtight container in the fridge, then assemble the salad fresh for a potluck, party, or picnic.

As with anything, air destroys all, so ensure your containers are sealed.

green bean salad chilled with tomatoes and feta cheese

Green Beans as a Side

Lately, I have been diving into green beans, finding new and better ways to enjoy this often underused veggie.

It’s true that it reaches its peak during Thanksgiving for the traditional green bean casserole but other than that, it is largely ignored throughout the year.

Even peas see more play!

But green beans have a ton of health benefits. They are a fantastic source for vitamins like K and C, contain no cholesterol, and are considered a “heart-healthy” vegetable with a nice outer shell.

Plus, green beans are fantastically tender and crisp, work well in the oven, and are readily available soft and in cans. In short, you may be missing out on this delicious bean.

What I like about green beans is that they tend to be pretty easy to mix with a ton of spices, seasonings, and goes well with cheese, bacon, ham, and potato side dishes. 


fresh green beans in a bowl

More Salad Recipes and Ideas that Satisfy

Need more amazing cold salads that make your mouth water?

Oh boy, do I have a list for you that is begging to be on a bowl at your next gathering!

Greek Green Bean Salad Recipe

This salad is totally easy to prepare.

  1. Once your fresh green beans have either been boiled (takes about 6-7 minutes and leaves them crisp) or done in the crock pot, you simply drain the water and let cool. 
  2. Dump all the salad ingredients (minus liquids) into one large bowl. 
  3. Add vinegar and oil in a bowl, combine, and then mix in with fresh green beans. Make sure the salad is mixed till all the veggies are coated. (Tongs help with this)
  4. Put the green bean salad in the fridge to completely chill for at least 1 hour before serving. 

Scroll down for Printable recipe to assist you in the kitchen!

layering ingredients in a bowl for green bean salad

Serve with seafood like Ninja Air Fryer Salmon or Mahi Mahi, or it also complements chicken and rice casserole really well. 

4.88 from 25 votes

Green Bean Salad with Feta and Tomatoes

Prep Time 5 minutes
Total Time 5 minutes
Green bean salad with feta and cherry tomatoes is a Greek inspired cold salad with tender crisp green beans that are insanely good with every bite. You will love how the red onions, tomatoes, and feta cheese mold around the fresh homemade green beans and the crazy amazing crunch the Walnuts bring. Delicious! Perfect! Easy! Truly a WOW Salad!


  • 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 pepper


  • To start, make sure you cook your fresh green beans "tender crisp", which means has a little crunch when you bite into them. About 1 pound in an already boiling water, takes about 6-7 minutes or less. Drain and set aside to cool complete (or chill)
  • Add feta, tomatoes, garlic, walnuts, and onions.
  • In a bowl combine your vinegar and oil and pour over your veggies. Stir well until entire salad is completely coated.
  • Top with a little sea salt and freshly ground pepper
  • Chill in fridge for at least 1 hour before serving



Would also be good with balsamic!
Recipe slightly adapted from Jaime Deen


Serving: 1 | Calories: 380kcal | Carbohydrates: 22g | Protein: 12g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Cholesterol: 36mg | Sodium: 553mg | Fiber: 5g | Sugar: 11g

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.

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4.88 from 25 votes

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Recipe Rating


  1. Wow, just made this and it is so delicious! I just omitted the onion because I’m not a big fan of them. Yummy!!!

    1. 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!!

  2. 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.

    1. 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!

  3. 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


    1. Thats wonderful and totally awesome that your green beans are right from the garden!


  4. Chris Aman says:

    Could I use yellow beans instead

    1. Trisha Haas says:

      I dont see why not!

  5. Can I make this the night before? We have a pot luck lunch at work

    1. Trisha Haas says:

      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.

  6. Cindy Belt says:

    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!

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