This Greek green bean salad is bright, crisp, and full of flavor — and it comes together in about 15 minutes.
Green beans aren’t just a holiday side — they’re abundant and excellent in spring and summer, when farmers markets and produce aisles are overflowing. When beans are in season and affordable, this recipe is a must-have.
This Greek green bean salad is quick, simple, and genuinely delicious. It works as a side for pizza night, a light accompaniment for a meatless meal, or a crowd-pleaser at picnics and potlucks.
Tips for perfectly tender green beans
To achieve tender green beans with a bright color and a satisfying snap, blanch them. Boil the beans briefly, then plunge them into an ice bath to stop the cooking. This locks in color and texture without turning the beans mushy.
Blanching is fast and easy, and it works well with other vegetables like broccoli and asparagus. Try it and you’ll cut down on overcooked, limp vegetables for good.
Now: make this salad ASAP — it’s one of the simplest and most rewarding vegetable recipes you’ll try.
Greek Green Bean Salad
Fresh green beans tossed with red pepper, optional tomato, and crumbled feta, all dressed in a straightforward Greek-style vinaigrette. The dressing softens the vegetables slightly and intensifies the flavors if you let the salad sit for a while.
Greek Green Bean Salad
Scale the recipe up or down to suit your needs; it’s versatile and reliable.
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Ingredients
- 6 oz fresh green beans (trimmed, halved if desired)
- 1/4-1/3 cup chopped red bell pepper
- ¼ cup chopped tomato (optional)
- 3-4 TBSP crumbled feta
- fresh chopped parsley (optional garnish)
GREEK DRESSING:
- 3 TBSP extra virgin olive oil
- 1 TBSP white wine vinegar or champagne vinegar
- 1 clove garlic, smashed and minced
- ½ tsp fresh or dried parsley
- ¼ tsp dried oregano
- ¼ tsp Dijon mustard
- pinch of salt and pepper
Instructions
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Whisk together the olive oil, white wine vinegar, garlic, parsley, oregano, Dijon mustard, salt, and pepper in a small bowl. Set aside to let the flavors meld.
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Trim the green bean ends and cut in half if you prefer shorter pieces.
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Bring a medium pot of water to a rolling boil.
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Prepare a bowl of ice water to stop the cooking.
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Add the green beans to the boiling water and cook 3–5 minutes, until they reach your preferred tenderness — al dente is ideal if you want a slight snap.
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Drain the beans and immediately transfer them to the ice bath to halt cooking and preserve color.
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Combine the beans with the chopped red pepper and tomatoes, then toss with the dressing to coat evenly.
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Top with crumbled feta and chopped parsley before serving.
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Serve immediately or allow the salad to sit so the vegetables can absorb more dressing. The salad keeps well at room temperature for a few hours without the feta and up to four hours with it. Enjoy right away or let it marinate for a saucier result.
Notes
Nutrition
If you make this easy Greek green bean salad, let me know — comments and photos are welcome.
Special diets and swaps
- Add-ins: If you want to serve the salad alongside meat, go ahead, but the salad itself is best left vegetable-forward.
- Vegan option: Omit the feta to make the salad vegan without sacrificing flavor.
- Gluten-free: This recipe is naturally gluten-free.
More green bean ideas
If you love green beans, try variations like spicy Sriracha green beans or cheesy green beans for a warm side. In spring and summer, a farmer’s market chopped salad with green beans, chickpeas, zucchini, and a creamy herb dressing is also fantastic.