This Mediterranean green bean salad is a vibrant, refreshing dish that captures the essence of fresh, seasonal ingredients.
Perfect for a quick weeknight dinner or as a side for your next gathering, it’s bursting with color and flavor.
I love making this salad ahead of time, especially because it keeps so well and gets better as it sits.
It’s the ideal dish for meal prep, a picnic, or just a simple, healthy lunch.
For the Salad
- Green Beans – Fresh, trimmed, and cut into 3-inch pieces. These provide the crunchy base for the salad.
- Kosher Salt – Used to season the green beans during blanching.
- Olive Oil – For frying the shallots and adding a nice richness to the salad.
- Shallots – Sliced thin and fried to crispy perfection.
- Feta Cheese – Crumbled for a creamy, tangy addition to the salad.
- Cherry Tomatoes – Halved for a burst of sweetness and color.
- Walnuts – Roughly chopped to add a crunchy texture.
- Kalamata Olives – Pitted for that salty, briny flavor.
- Fresh Mint – Chopped for a refreshing, aromatic note.
- Green Onions – Chopped for an extra layer of freshness.
For the Dressing
- Olive Oil – The base of the dressing, bringing in richness.
- Dijon Mustard – Adds a tangy, slightly spicy flavor to the dressing.
- Kosher Salt – For seasoning the dressing.
- Black Pepper – Freshly ground, for a bit of heat.
- Lemon Juice – Freshly squeezed for a zesty kick.
- Garlic – Minced for an aromatic boost to the dressing.
Mediterranean Green Bean Salad
Notes
Ingredients:
- Salad:
- 1 lb green beans, trimmed and cut into 3-inch pieces
- 1 tsp kosher salt
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- ½ cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- ½ cup walnuts, roughly chopped
- 1 cup kalamata olives, pitted
- ½ cup fresh mint leaves
- 2 green onions, chopped
- Dijon Dressing:
- 2 tbsp olive oil
- 1 ½ tsp dijon mustard
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Juice of 1 lemon
- 1 clove garlic, minced
Instructions:
- Make the Dressing: In a small bowl, combine olive oil, dijon mustard, salt, pepper, lemon juice, and garlic. Set aside.
- Fry Shallots: Heat olive oil in a pan over medium heat. Fry the sliced shallots until golden and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
- Blanch the Green Beans: Bring a pot of water to a boil and add 1 tsp of salt. Add the green beans and cook for about 8 minutes, then immediately transfer them to an ice water bath. Let them cool for 5 minutes, then drain and pat dry.
- Assemble the Salad: Arrange the cooled green beans on a shallow platter or in a bowl. Top with the crispy shallots, feta, tomatoes, walnuts, olives, mint, and green onions.
- Dress the Salad: Drizzle the dijon dressing over the salad and serve.
Notes:
- If your green beans aren't fully cooked after 8 minutes, simply return them to the boiling water for an additional 2-4 minutes, then cool them in the ice water bath.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- This salad pairs wonderfully with zaatar chicken, grilled Greek chicken, or pan-seared salmon.
- For a make-ahead option, prepare the dressing and cook the beans in advance. Assemble the salad when you're ready to serve, and drizzle with dressing just before eating.
Nutrition
Calories: 257kcal | Carbohydrates: 13g | Protein: 6g | Fat: 22g | Saturated Fat: 4g
Cholesterol: 11mg | Sodium: 615mg | Potassium: 364mg | Fiber: 5g | Sugar: 5g
Vitamin A: 991 IU | Vitamin C: 27mg | Calcium: 136mg | Iron: 2mg
1. Can I prepare the salad ahead of time?
Yes, you can! Blanch the green beans, cool them thoroughly, and combine with the other salad components. Store everything in an airtight container in the fridge for up to one day. Keep the dressing separate and add it just before serving to maintain the salad’s freshness and texture.
2. How do I keep the green beans vibrant and crisp if making the salad ahead?
Blanch the green beans briefly in boiling water, then immediately transfer them to an ice water bath to stop the cooking process. Once cooled, drain and pat them dry. This method locks in their bright green color and crisp-tender bite.
3. Can I use canned green beans instead of fresh ones?
While fresh green beans are ideal for their texture and color, canned green beans can be used in a pinch. Just be sure to drain them well and pat dry to avoid adding excess moisture to the salad.
4. How should I store leftover salad?
Store any leftovers in an airtight container in the refrigerator and enjoy within 1–2 days. If the olive oil dressing solidifies in the cold, let the salad sit at room temperature for a few minutes and toss gently before serving.
5. Can I customize the salad with other ingredients?
Definitely! Add-ins like cherry tomatoes, sliced bell peppers, crumbled feta, or toasted nuts (like almonds or pecans) work well. If using moisture-heavy ingredients like tomatoes, add them just before serving to keep the salad crisp.
