Mediterranean Green Bean Salad
A vibrant and refreshing salad featuring crisp green beans, sun-dried tomatoes, Kalamata olives, and tangy feta cheese, all tossed in a zesty dressing.
Ingredients
Main Ingredients
- 1 pound green beans (trimmed and chopped into 2-inch pieces) Look for bright green beans without blemishes.
- 2/3 cup sun-dried tomatoes (drained) Packed in oil for added flavor or dry for richer taste after soaking.
- 2/3 cup Kalamata olives (pitted and sliced) Extra virgin Greek olives can add a special touch.
- 1/4 cup red onion (thinly sliced) Soaking the sliced onions in cold water for 10 minutes can help mellow their flavor.
- 3 ounces feta cheese (crumbled) Opt for a good-quality imported feta for creamier texture.
- 4 Tbsp olive oil or avocado oil Extra virgin olive oil adds depth.
- 2 Tbsp lemon juice or balsamic vinegar Fresh lemon juice is best.
- 1 tsp lemon zest Zest right before use for the freshest flavor.
- Sea salt and black pepper to taste Enhance the flavors with just the right amount of seasoning.
Instructions
Preparation
- Bring a large pot of water to a vigorous boil on the stove top over high heat.
- Chop the tough ends off the green beans and cut them into 2-inch pieces.
- Transfer the cut green beans into the pot of boiling water and blanch for about 1-2 minutes until they are a vibrant green yet still crisp.
- Quickly drain the beans using a colander and transfer them into a large bowl filled with cold water and ice.
- In a small bowl or measuring cup, combine 4 Tbsp olive oil, zest from 1 lemon, and 2 Tbsp lemon juice or vinegar. Whisk until well blended.
- Give the green beans a good shake in the colander to remove excess water, or use paper towels to pat them dry.
- In a large mixing or serving bowl, add the blanched green beans, sun-dried tomatoes, Kalamata olives, and red onion. Pour in the lemon dressing and toss gently.
- Sprinkle crumbled feta cheese over the salad, season with sea salt and black pepper, and give it one final toss.
- Serve immediately or chill for an hour before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. This salad can be made a day in advance but add the feta just before serving.