Description
A light, crisp, and satisfying salad featuring blanched green beans, creamy feta, cherry tomatoes, and a bright lemon-Dijon dressing.
Ingredients
- 1 pound fresh green beans (trimmed)
- 4 ounces feta cheese (crumbled)
- 1 cup cherry tomatoes (halved)
- 1/4 small red onion (thinly sliced)
- Fresh herbs (dill and parsley, chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper (to taste)
- Optional: 1/4 cup toasted nuts (almonds or walnuts)
Instructions
1. Bring a large pot of salted water to a boil and trim the green beans.
2. Cook green beans in boiling water for 3–4 minutes until bright green and just tender.
3. Drain and immediately transfer beans to ice water to stop cooking. After a few minutes, drain and pat dry.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
5. In a large bowl, combine green beans, cherry tomatoes, red onion, herbs, and feta cheese.
6. Pour dressing over the salad and toss gently to combine.
7. Sprinkle toasted nuts on top if using and serve immediately or chill for 20–30 minutes before serving.
Notes
Use fresh, dry green beans to prevent a watery salad.
Soak red onion slices in cold water for 10 minutes to mellow their sharpness.
Toast nuts just before serving to keep them crunchy.
You can prep beans and dressing ahead and combine just before serving for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg