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Mediterranean Green Bean Salad

This Mediterranean Green Bean Salad is bursting with fresh, bold flavors and is ready in just 20 minutes!

Crisp green beans, juicy cherry tomatoes, crunchy walnuts, and briny Kalamata olives come together in a vibrant mix of textures.

Topped with crispy shallots and creamy feta, it’s a salad that’s as delicious as it is easy to make.

The best part? It’s perfect for meal prep, so you can make it ahead and enjoy it all week long—without any fuss!

For the Salad:

• Green Beans – Fresh, trimmed, and cut into 3-inch pieces for a crisp texture.
• Kosher Salt – To season the green beans while blanching.
• Olive Oil – Used to fry the shallots and add flavor to the salad.
• Shallots – Thinly sliced and fried for a crispy topping.
• Feta Cheese – Crumbled for a creamy and tangy bite.
• Cherry Tomatoes – Halved for a burst of freshness.
• Walnuts – Roughly chopped for crunch and richness.
• Kalamata Olives – Pitted, adding a briny, Mediterranean flavor.
• Fresh Mint – Chopped for a refreshing herbal note.
• Green Onions – Chopped for a mild, oniony freshness.

For the Dressing:

• Olive Oil – A base for the dressing.
• Dijon Mustard – Adds a bit of tang and creaminess.
• Kosher Salt – To season the dressing.
• Black Pepper – Adds a touch of spice.
• Lemon Juice – Freshly squeezed for acidity and brightness.
• Garlic – Minced for depth of flavor.

Mediterranean Green Bean Salad

Looking for a vibrant, fresh salad that's quick, easy, and packed with bold Mediterranean flavors? This Mediterranean Green Bean Salad is the perfect solution!

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Course: Salad

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

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Ingredients:

For the Salad:

• 1 lb fresh green beans, trimmed and cut into 3-inch pieces
• 1 tsp kosher salt
• 2 tbsp olive oil (divided)
• 2 shallots, thinly sliced
• 1/2 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup walnuts, roughly chopped
• 1 cup pitted Kalamata olives
• 1/2 cup fresh mint, chopped
• 2 green onions, chopped

For the Dijon Dressing:

• 2 tbsp olive oil
• 1 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Juice of 1 lemon
• 1 clove garlic, minced

Instructions:

1. Prepare the Dressing:
   • In a small bowl, whisk together olive oil, Dijon mustard, salt, pepper, lemon juice, and minced garlic. Set aside.
2. Fry the Shallots:
   • Heat 1 tbsp olive oil in a skillet over medium heat.
   • Add the shallots and fry until golden and crispy.
   • Transfer them to a paper towel-lined plate to drain excess oil.
3. Blanch the Green Beans:
   • Bring a pot of water to a boil, adding 1 tsp of salt.
   • Add the green beans and cook for 8 minutes (blanching).
4. Cool the Green Beans:
   • While the beans cook, fill a large bowl with ice water.
   • Once the green beans are done, use a slotted spoon to transfer them to the ice water for 5 minutes to halt the cooking process.
   • Drain and pat dry.
5. Assemble the Salad:
   • Arrange the cooled green beans on a platter or in a shallow bowl.
   • Top with fried shallots, feta, cherry tomatoes, walnuts, Kalamata olives, mint, and green onions.
6. Dress the Salad:
   • Drizzle the Dijon dressing over the salad, toss gently to combine, and serve immediately.

 

Notes:

• If the green beans remain undercooked after the ice bath, return them to the boiling water for an additional 2-4 minutes.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• This salad pairs wonderfully with dishes like za’atar chicken, Greek grilled chicken, Instant Pot chicken breast, or pan-seared salmon.
• For best results, use fresh green beans, but canned beans can also be used in a pinch.
• To prepare the salad ahead of time, prep the dressing, cook the beans, and assemble the salad. Keep it in the fridge and drizzle with the dressing just before serving.

 

Nutrition

Calories: 257 kcal | Carbohydrates: 13g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 615mg | Potassium: 364mg | Fiber: 5g | Sugar: 5g | Vitamin A: 991 IU | Vitamin C: 27mg | Calcium: 136mg | Iron: 2mg

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1. Can I make this salad ahead of time?

Yes! In fact, it’s even better if you make it ahead of time. Just prepare the salad without the dressing, store it in an airtight container in the fridge, and drizzle the dressing just before serving. Easy and stress-free!

2. How do I keep the green beans crisp and fresh?

Blanching the green beans is the trick! Boil them for 8 minutes, then immediately transfer them to an ice bath. This stops the cooking process, keeping them bright green and crisp. Super simple!

3. Can I use canned green beans instead of fresh ones?

While fresh is always best for texture and flavor, you can absolutely use canned green beans in a pinch. Just be sure to drain and rinse them well to reduce any excess sodium.

4. How long can I store leftovers?

Leftovers can be kept in an airtight container for up to 3-4 days in the fridge. Just note that the green beans may lose a bit of their crunch after a day or two, but the flavors will still be amazing!

5. Can I add or swap out any ingredients?

Of course! Feel free to swap out the feta for goat cheese, or add extra veggies like cucumber or bell peppers for an even more colorful dish. Make it your own with whatever you have on hand!

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