mediterranean green bean salad

Hi! It’s Marie. When the weather gets warm, I love a good salad that doesn’t feel heavy. This Mediterranean Green Bean Salad is my absolute favorite. It’s a simple, no-fuss recipe that transforms humble green beans into a vibrant and refreshing dish. The key is blanching the beans just right so they stay crisp and bright green, then tossing them with a zesty vinaigrette and your favorite Mediterranean toppings.

This salad is perfect for a light lunch, a potluck, or as a fresh side to grilled chicken or fish. It’s a great example of how simple ingredients can create something truly spectacular.

The Secret to Perfect Green Beans

For this salad, we’re going to use a technique called blanching and shocking. It sounds fancy, but it’s incredibly simple and guarantees your green beans will have the perfect crisp-tender texture and retain their beautiful green color.

1. Blanch: You’ll quickly cook the green beans in boiling, salted water for just a few minutes.
2. Shock: Immediately after, you plunge them into an ice-cold water bath to stop the cooking process.

This process ensures the beans are tender but still have a satisfying bite, making them ideal for a cold salad.

The Recipe

Prep Time: 10 minutes Cook Time: 5-7 minutes Serves: 4

Ingredients

• 1 pound fresh green beans, trimmed
• ½ cup cherry tomatoes, halved
• ¼ cup Kalamata olives, halved
• ¼ cup crumbled feta cheese
• 2 tablespoons finely sliced red onion
• 2 tablespoons fresh parsley, chopped

For the Vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Prepare the Green Beans: Bring a large pot of water to a boil and add a generous pinch of salt. While it heats, fill a large bowl with ice water and set it aside. Add the trimmed green beans to the boiling water and cook for 5-7 minutes, or until they are bright green and tender-crisp.
2. Shock the Beans: Immediately transfer the cooked green beans to the ice water bath using a slotted spoon. Let them cool completely for about 5 minutes. Drain them thoroughly and pat dry with a paper towel.
3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
4. Assemble the Salad: In a large bowl, combine the cooled green beans with the halved cherry tomatoes, olives, sliced red onion, and fresh parsley.
5. Toss and Serve: Pour the vinaigrette over the salad and toss gently to coat all the ingredients. Sprinkle the crumbled feta cheese over the top just before serving.

Marie’s Pro-Tips for Success

• Go with Fresh: While you can use frozen green beans, fresh ones will give you the best texture.
• Customize It: This salad is easy to adapt! Try adding chopped bell peppers, chickpeas for a heartier meal, or toasted almonds for extra crunch.
• Make It Ahead: You can blanch the green beans and make the vinaigrette a day in advance. Store them separately in the fridge. When you’re ready to serve, just combine everything and add the feta.

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