Easy Cold Balsamic Green Bean Salad
A refreshing salad featuring crisp green beans, juicy tomatoes, and tangy feta, all drizzled with flavorful balsamic dressing—perfect for summer gatherings.
Ingredients
Main Ingredients
- 1 pound Fresh string beans Look for vibrant green ones for best flavor.
- 2 medium Tomatoes Cherry variety works too for a sweet pop.
- 4 oz Feta cheese A block of feta instead of crumbled has a creamier texture.
- 3 tablespoons Balsamic vinegar Opt for aged balsamic for a deeper sweetness.
- 2 tablespoons Olive oil Quality matters; pick a smooth extra virgin olive oil.
- 1 clove Garlic Minced; fresh is best, but garlic powder can be used.
- to taste Salt Kosher salt is recommended for its subtlety.
- to taste Pepper Fresh cracked pepper elevates flavors.
- optional Bacon Cooked and crumbled for a delightful crunch.
Instructions
Preparation
- Bring a pot of salted water to a rolling boil. Add fresh string beans and blanch them for 2-3 minutes until they are bright green and tender-crisp.
- Prepare an ice bath by filling a large bowl with ice water. Once the beans are ready, quickly transfer them to this ice bath to stop the cooking process and let them cool for about 5 minutes, then drain and pat dry.
Making the Dressing
- In a mixing bowl, combine balsamic vinegar, olive oil, minced garlic, salt, and pepper. Whisk until blended.
Combining the Salad
- In a large salad bowl, gently combine the cooled string beans, diced tomato, and crumbled feta cheese.
- Drizzle your prepared dressing over the salad, gently tossing everything together until well coated.
- If desired, top the salad with cooked and crumbled bacon for added flavor.
Serving
- Chill the salad in the refrigerator for at least 15 minutes before serving, or serve it at room temperature.
Notes
Timing is key; avoid overcooking the beans. Customize by adding fresh herbs like basil or parsley for extra flavor. Store in an airtight container for 3-4 days.