Greek Green Bean Salad
Though the ever-popular green beans are available almost year-round, they’re at their absolute best in Spring and Summer Months. Peaking around May-September, you’re going to want to have this recipe on hand when the price drops and the farmers markets and produce aisles are busting with beans.
For the perfect texture, softened and tender with a crisp snap, I started by blanching the beans in boiling hot water, followed by an ice bath. This blanching technique gives you beans that are their absolute brightest, without the slightest bit of wrinkling or mushiness. The hot water brings out the vibrant green hue while the icy cold water shocks the beans and halts their cooking process. This method is quick, easy, and delivers delicious results. If you haven’t blanched veggies before, you’ve got to try it!
I swear by this technique with broccoli and asparagus as well.
No more mushy veggies evahhhh!
I could ramble on forever but I’m really itching to insist that you make these A.S.A.PLEASE! Your taste buds will thank me. I suppose they’ll thank you as well because you made the dish for them but really, this is one of the easiest recipes in the history of ever so… let’s just thank green beans for being so awesome.
Thank you green beans!
Greek Green Bean Salad
Prep time 10 mins
Cook time 5 mins
Total time 15 mins
This gorgeous greek green bean salad is fresh, crisp, and bursting with flavor and ready in just 15 minutes! The recipe serves one as a salad or two as a side dish. Double, triple, or quadruple the recipe to feed a crew; it’s sure to be a hit!
Author: Jenn Laughlin of Peas and Crayons Recipe type: salad, side dish Cuisine: Mediterranean Serves: 1-2
Ingredients
- 3 TBSP quality extra virgin olive oil
- 1 TBSP white wine or champagne vinegar
- 1 clove garlic, smashed minced
- ½ tsp fresh or dried parsley
- ¼ tsp dried oregano
- ¼ tsp dijon mustard
- a pinch of salt and pepper
- 6 oz fresh green beans, trimmed halved
- ¼-1/3 cup chopped red bell pepper
- ¼ cup chopped tomato, optional
- 3-4 TBSP crumbled feta
- fresh chopped parsley, to garnish
Instructions
- In a small bowl, whisk together oil, vinegar, garlic, parsley, oregano, dijon mustard, salt, and pepper and set aside to allow the flavors to meld.
- Trim ends off green beans and cut in half, if desired.
- Fill a medium pot with water and set to boil on high.
- Set aside a medium bowl of ice water.
- Once water is at a rolling boil, add green beans and cook for 3-5 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!
- Drain and immediately submerge beans in ice bath to halt the cooking process.
- Combine green beans with red pepper and tomatoes and toss with dressing to coat.
- Top with crumbled feta and fresh parsley to garnish.
- Dive in now or set aside for later! This salad can be made in advance and left out at room temperature for several hours without the feta and up to 4 hours with the feta. Enjoy!
3.2.2802
t-rex chefs: If you add meat to this dish I’m gonna smack you. You can, however, add this sassy side dish to your favorite chicken or steak dish, or even serve it up with a tasty burger.
vegansaurus chefs: Simply skip the feta; easy peasy greek greanbeansy!
so… how was it?
Do you really need more convincing? Nahhh! It’s great with everything… really! Pizza Friday? Greek Green Beans! Meatless Monday? Greek Green Beans! Partying it up at a picnic or potluck? Greek Green Beans, mofo! Do it!
And the dressing — Ohmygooooooosh the dressing! I had to run upstairs to tend to chicken little for a bit and when I finally got to finish the other half of my salad (like an hour later!) it was even better than I remembered! The veggies soaking in the sauce amplified the flavors even more and I all but attacked Paul when he got home.
“OMGBABEIMADETHEBESTSALADEVERBUTIATEITALLI’MSORRY!”
Translation: it’s on the menu again this weekend. Have at it.
hungry for more?
