This green bean salad with tomatoes, feta, and mint is served cold and ready in about 10 minutes because it's made with raw green beans.
Summer means spontaneity. And that can mean putting together a side dish on short notice with whatever you have in the fridge. It happened to me. I had French green beans, tomatoes, and feta... sounds like an excellent salad recipe to me!
And listen, we have NO time for blanching green beans, we're eating them raw. We're going to sneak some feta into the salad dressing, as well as crumble it on top, so we have that salty, creamy goodness coating all the green beans. Yum!
Still craving green bean recipes? Try this Ottolenghi Green Bean Salad that's loaded with herbs, capers and garlic, or Green Beans Amandine, it's ready in 15 minutes!
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Green bean tomato feta salad ingredients
Well, I pretty much just said all of the ingredients there, all that's left is the dressing and you've got those in the pantry, I'm sure.
- Fresh green beans: I used haricots verts, otherwise known as the skinny French green beans. I think this salad would work fine with regular raw green beans, (string beans) but you would probably want to cut them into smaller pieces.
- Feta: Sheep's milk or cow's milk will both work fine.
- Tomatoes: Use cherry tomatoes of any color or grape tomatoes. Larger tomatoes are too juicy.
- Fresh mint: I love love love fresh mint in a salad. I throw it in this snap pea salad, and my nectarine and tomato salad. If you don't like it so much, you can substitute basil.
- Olive oil, white wine vinegar, kosher salt: That's all you need for the dressing. You can also use white balsamic vinegar or red wine vinegar.
*Ingredients with measurements are listed in the recipe card below.
Variations
- Swap the herbs: If you don't like mint, you can substitute basil, parsley, dill, tarragon, or any soft herb that you like.
- Add protein: Throw in some chickpeas or lentils.
- Sub a different cheese: Try goat cheese for a creamier texture.
- Try other veggies: Roasted red peppers or kalamata olives would be tasty!
How to make green bean salad with tomatoes and feta
Step 1: Slice the raw green beans
Cut the green beans into 1-inch pieces. (Smaller if using string beans.)
Step 2: Slice the tomatoes
Slice tomatoes in half or quarters depending upon size.
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Step 3: Make the feta salad dressing
To make the dressing, mix olive oil, vinegar, 1 tablespoon of the feta, and a pinch of kosher salt and cracked black pepper. (I like to put this in a small container with a lid and just shake the dickens out of it to combine.)
Step 4: Assemble the salad and chill
Pour the feta dressing over the green beans and toss to combine. Chill in the refrigerator for about ยฝ hour to let the green beans absorb the flavor of the dressing if you have time. If not, just dress and go!
Remove the cold green bean salad from fridge, add more feta, the tomatoes, and the mint and toss to combine. Garnish with additional fresh mint leaves and serve.
Serving suggestions
A cold green bean salad is a great side dish with grilled meats.
- These Spicy Lemongrass Grilled Beef Short Ribs cook super fast and have a bit of spice.
- Grilled Pork Tenderloin with Chimichurri Sauce will bring the flavors of South America to your table.
- This salad would be the perfect side dish with Turkey Burgers or Slow Cooker Pulled Pork.
More summer salad recipes
Debra's Details: Green bean tomato feta salad is a quick summer side!
- Only 4 ingredients!
- NO BLANCHING! NO COOKING! We're using raw green beans to give the salad extra freshness and crunch!
- Tomatoes love feta and feta loves tomatoes! That combo gives our salad a big punch of flavor!
- Ready in 10 minutes!
- It's gluten-free and vegetarian!
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Recipe
Green Bean Salad with Tomatoes, Feta, and Mint
Equipment
Ingredients
- 1 lb green beans (French-style haricots verts, or string beans)
- 1 pint cherry tomatoes (or grape tomatoes)
- ⅔ cup feta cheese (divided)
- 2 tablespoon fresh mint
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cut green beans into 1-inch pieces, and slice tomatoes into halves or quarters, depending on size. Tear the mint leaves, see note.
- To make the dressing, mix olive oil, vinegar, about 1 tablespoon of the feta, and a pinch of kosher salt and black pepper. (I like to put this in a small plastic container with a lid and just shake the dickens out of it to combine. But whisking works too.)
- Pour dressing over beans and toss to combine. Store in fridge for about ยฝ hour to let beans absorb the flavor of the dressing.
- Remove from fridge, add tomatoes, remaining feta, and mint and toss to combine. Garnish with more fresh mint leaves and serve.
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Notes
- Tear the mint, don't cut it: Mint will bruise and discolor if chopped with a knife, so just tear it into small pieces to keep it pretty!
- Make ahead: You can prep all of the ingredients a day ahead, like slicing the green beans and tomatoes, and making the salad dressing. Wait until 30 to 60 minutes before serving to toss all of the ingredients in the dressing for the best flavor.
- Storage: This salad is best eaten the day it's made. The more delicate French green beans will start to break down once the dressing is added. If you have some leftovers, store in an airtight container in the refrigerator for 1 day.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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