Greek Green Bean Salad with Olives and Feta
This flavour-packed Greek Green Bean Salad with Olives and Feta is a healthy, Blue Zone-inspired dish bursting with Mediterranean flavours! With crisp green beans, creamy feta, kalamata olives, and fresh dill, it’s a perfect gluten-free, make-ahead side for dinner or entertaining. Enjoy the vibrant combination of wholesome ingredients that promote health and longevity.
The Story Behind the Recipe
This recipe is inspired by my Greek roots and family traditions. My father grew green beans in his garden, and my mother always found creative ways to serve them. She would boil the beans until very tender, but I prefer them with a little bite, so I plunge them into ice water to preserve their vibrant color. With the addition of kalamata olives, fresh dill, and creamy feta—because everything tastes better with feta! - this dish is a true celebration of Greek flavours.
Watch How to Make It
Helpful Tips and Swaps for Greek Green Bean Salad
Choose Fresh Beans: Use the freshest green beans you can find for the best flavour and texture. Trim only the ends to keep them looking beautiful.
Don’t Overcook: For perfectly tender beans with a slight crunch, boil them briefly and immediately transfer them to ice water. This keeps them vibrant and flavourful.
Make Ahead: This salad is perfect for meal prep. Assemble the ingredients and dressing separately, then combine just before serving to keep everything fresh.
Boost Flavor: Add minced garlic, chili flakes, or a sprinkle of toasted nuts for extra depth and texture.
Swaps for Feta:
Goat Cheese: Offers a creamy, tangy alternative that complements the flavours well.
Ricotta: A firmer, milder option.
Parmesan Shavings: Adds a savoury touch, though it’s less traditional.
Vegan or Lent-Friendly Options:
Dairy-Free Cheese: Use a plant-based feta-style cheese for a vegan twist. Many brands offer delicious dairy-free options.
Omit the Cheese: The salad is still flavourful without feta, thanks to the olives, dill, and dressing.
Add Protein: For a vegan or Lent-friendly protein boost, toss in cooked chickpeas or lentils.
Other Salad Recipes you'll LOVE
Greek Green Bean Salad
Prep: 10 minutes
Cook: 8 minutes
Serves as a side dish: 4 or more
INGREDIENTS
Green Beans Salad:
600g green beans, trimmed
100g Greek feta, crumbled (about 1 cup)
100g kalamata olives, pitted and halved (about 1 cup)
¼ cup fresh dill, finely chopped
1 teaspoon Greek dried oregano
Generous amount of sea salt and black pepper
Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice (extra if preferred)
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Optional Additions:
A pinch of chili flakes for a spicy kick
A handful of toasted nuts (e.g. flaked almonds, crumbled walnuts or pine nuts)
INSTRUCTIONS
Prepare the Beans: Trim only the ends of the green beans that connect to the plant. Leave the other ends intact.
Cook the Beans: Boil the green beans in a pot of salted water for 8 minutes. Quickly drain the beans and plunge them into a bowl of ice water to stop the cooking process. Remove the beans from the ice water and allow them to drain thoroughly in a colander.
Prepare the Other Ingredients: Halve the kalamata olives if not already prepared. Crumble the feta cheese and chop the dill.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and Dijon mustard, until well combined. For added flavour, you can mix in minced garlic.
Assemble the Salad: Arrange the drained green beans in a wide bowl. Scatter the feta, olives, dill, and oregano and season with salt and pepper. Drizzle the dressing over the mixture and gently toss to coat evenly. Serve at room temperature or straight from the refrigerator. Note: Though this salad is enjoyed fresh, it will keep for up to 2 days in the refrigerator in an airtight container and can be served cold.
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Margaret Pahos @CreateCookShare
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