Marinated Green Beans with Olives Tomatoes and Feta
Marinated Green Beans with Olives, Tomatoes, and Feta is a light yet satisfying Mediterranean salad featuring crisp green beans, sweet cherry tomatoes, salty olives, creamy feta cheese, and a tangy homemade vinaigrette. Fresh herbs, garlic, and lemon juice enhance the natural flavors while creating a refreshing side dish that's perfect for any occasion. Ready in just 25 minutes, this colorful salad is healthy, make-ahead friendly, and pairs wonderfully with grilled meats, seafood, or vegetarian meals.
Ingredients
For the Salad
- 1 pound (450 g) fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- ¾ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
For the Marinade
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ½ teaspoon honey (optional)
- ½ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil.
- Add the green beans and cook for 3–5 minutes until crisp-tender.
- Immediately transfer them to a bowl of ice water to stop the cooking process.
- Drain well and pat dry.
- Pour the marinade over the vegetables and toss gently to coat.
- Cover and refrigerate for 20–30 minutes to allow the flavors to develop.
- Sprinkle the crumbled feta cheese over the salad just before serving.
- Serve chilled or at room temperature.
Notes
- Fresh green beans provide the best texture and flavor.
- Blanching preserves the beans' bright green color.
- Ice water prevents overcooking.
- Add feta just before serving for the best texture.
- Kalamata olives add authentic Mediterranean flavor.
- The salad tastes even better after marinating.
- Store leftovers in the refrigerator for up to 3 days.
- This salad is naturally gluten-free.