Mediterranean Green Bean Salad
This vibrant Mediterranean-inspired green bean salad is quick to prepare, taking just 20 minutes, and offers a delicious mix of flavors. It’s topped with crispy shallots and feta, making it a perfect side dish that can be made ahead of time
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Servings: 6
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.