Mediterranean Green Bean Salad with Cherry Tomatoes and Feta Recipe
A vibrant and refreshing Mediterranean Green Bean Salad featuring crisp green beans, marinated cherry tomatoes with fresh herbs, and creamy feta cheese, dressed in high-quality olive oil. This side dish is perfect for a light, healthy addition to any meal and celebrates classic Mediterranean flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Ingredients
Green Beans
- 1 lb. green beans, ends trimmed
Tomato Marinade
- 2 cups cherry tomatoes, sliced in half
- 1 clove garlic, crushed
- 1 tbsp fresh herbs (fresh thyme leaves and oregano leaves)
- 1/4 tsp flaky sea salt
- 1/4 tsp fresh ground black pepper
- 2 tbsp really good olive oil
Toppings
- 1/4 cup feta cheese
Instructions
- Boil Green Beans: Bring a large pot of water to a boil and add a generous pinch of salt. Add the trimmed green beans and cook for 3-4 minutes until they are crisp-tender. Remove the green beans from the boiling water using tongs and transfer immediately to a bowl filled with cold water and ice to halt the cooking process and preserve their vibrant color.
- Prepare Marinated Tomatoes: While the green beans cook, slice the cherry tomatoes in half or quarters for a rustic look. Toss them with the crushed garlic, fresh thyme and oregano leaves, flaky sea salt, black pepper, and olive oil. Mix gently until the tomatoes are evenly coated. Adjust seasoning to taste, optionally adding a splash of vinegar, though the salad is traditionally served without additional acid.
- Assemble Salad: Arrange the chilled green beans on a large serving plate. Spoon the marinated tomatoes on top and crumble the feta cheese over the salad. Garnish with a few extra fresh herbs, an additional drizzle of olive oil, and a sprinkle of flaky sea salt for enhanced flavor.
- Serve: Serve the salad immediately to enjoy the fresh and vibrant flavors at their best.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days. Note that the tomatoes will continue to release liquid, causing the salad to become soggy over time.
- This salad is best enjoyed fresh on the day it is made.
