Easy Tomato Feta Green Bean Salad

This green bean salad with juicy tomatoes and cubes of feta cheese with a simple garlic lemon vinaigrette is a delicious, healthy and easy side dish recipe.

Ingredients and Substitutions

• Green beans. Other vegetables like asparagus and broccolini will also work.
• Tomatoes. I used baby roma tomatoes but any ripe tomatoes will work. Cherry tomatoes are a great substitute.
• Feta cheese. I like the briny, saltiness of the feta cheese but shavings of Parmesan cheese can be used too.
• Extra virgin olive oil.
• Lemon juice. Red wine vinegar can be substituted.
• Fresh garlic cloves.
• Salt and black pepper.

How to make green bean salad

1. Prepare the green beans: Trim the green beans and slice into 1-2 inch (5cm) pieces. Bring a large pot of salted water to the boil and add the green beans. Simmer for 5 minute or until the green beans are just crisp-tender. Remove and place in a large bowl of ice water then drain.
2. Make the dressing: Grate fresh garlic with a microplain or chop very finely. Whisk in the olive oil, fresh lemon juice, salt and pepper. Pour over the green beans and allow to marinate for at least 10 minutes.
3. Assemble: Chop tomatoes (I quartered mine because they were a little larger than cherry tomatoes) and add to the green beans. Cube feta cheese and add.

Can I make this ahead?

The green beans and feta can be marinated up to 24 hours ahead of serving. Add the tomatoes right before serving. Leftover salad can be kept in the fridge for up to 24 hours. The tomatoes will become a little soft and mushy if kept for longer than that.

Easy salad recipes