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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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
- 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:
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, Dijon mustard, salt, pepper, lemon juice, and minced garlic. Set aside.
- 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.
- 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).
- 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.
- 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.
- 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.