Description
A light and refreshing salad made with crisp green beans, juicy cherry tomatoes, and tangy feta cheese, tossed in a simple vinaigrette. Perfect as a summer side dish or a healthy lunch.
Ingredients
Units
Scale
- 1 lb green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 2 tbsp red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tbsp chopped fresh basil or parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes until tender-crisp. Drain and transfer to an ice bath to cool quickly, then drain again.
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Add the green beans, cherry tomatoes, red onion, and feta cheese to the bowl. Toss gently to coat with the dressing.
- Sprinkle with chopped herbs if using, and serve chilled or at room temperature.
Notes
- Blanching the green beans helps preserve their bright color and crunch.
- Use multi-colored cherry tomatoes for extra visual appeal.
- Add kalamata olives or toasted nuts for more texture and flavor.
- Best enjoyed the same day but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg