Greek Green Bean Salad

Greek Green Bean Salad

My love for Funky Salads is well documented here at Idiot’s Kitchen and Greek Green Bean Salad has quickly shot to the top of that list.

Fresh green beans are the star of the show here. Cooked until just tender crisp, they get a nice salty kick in the pants from some crumbled feta cheese.

Let’s get right to it so you can make this today!

Here’s what you need:

Green Beans, Red Bell Pepper, Garlic, Feta Cheese, Fresh or Dried Parsley, Dried Oregano, Dijon Mustard, White Wine Vinegar, Olive Oil, Salt & Pepper

Click here for a Greek Green Bean Salad Shopping List

The day I was leaving Minneapolis this summer, my friend Larry came in from his garden with a huge haul of the first fresh beans of the season. I had some serious bean envy and thought briefly about trying to smuggle some out of his house and on the plane back to Florida.

Wash and trim the ends off 1 pound of green beans (about 5 cups). You can do this one bean at a time with a small paring knife or line your beans up in small groups and cut across several beans at the same time.

It’s a bean assembly line. 

Cut the beans in half to make them bite sized. 

While you’re chopping, dice up 1 nice red bell pepper. Finely mince or grate 1 clove of garlic.

In a large bowl, combine ¼ cup olive oil, 2 Tablespoons white vinegar, and the juice of ½ lemon.

Add 1 teaspoon fresh or dried parsley (I’ve made this both ways…use whatever you have), ½ teaspoon dried oregano, ½ teaspoon Dijon mustard, and 1 clove grated or minced garlic.

Toss in a pinch of salt & pepper and whisk to combine.

Bring a large pot of water to a boil and add a couple Tablespoons of salt as you would to cook pasta.

Add the green beans to the pot and cook for ONLY 5 minutes. They should be tender but still crisp.

Immediately scoop the green beans into a large bowl of ice water. This is called shocking the beans and will stop them from continuing to cook.

Let the beans cool completely then drain them on a few paper towels to remove most of the water.

Add the beans and the bell pepper in the dressing and toss to combine.

Add ¼ cup of crumbled feta cheese and dig in!

I served this fantastic Greek Green Bean Salad with my Mediterranean themed Chicken Shawarma dinner.

I was extremely territorial about laying claim to all of the leftover salad the next day.

Summer is in full swing so please try this while beans are at their freshest.

Here’s the recipe – Adapted from Peas & Crayons via Pinterest

Greek Green Bean Salad

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3 Responses

  1. My Lovely Sister came to visit a few weeks ago and treated us to dinner — including this green bean salad as a side dish. My husband’s first reaction was, and I quote . . . “this is not going to cut it.” Much to my surprise and delight, though, he announced it as a do-over! It’s easy to prepare, the flavors are great and it’s pretty. I’ll be making it again soon while we still have fresh green beans from the local farm stand.

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