A refreshing, crisp green bean and cherry tomato salad tossed in a light vinaigrette and topped with tangy crumbled feta cheese. This simple dish is perfect as a side for summer meals or a quick light lunch.

Why You’ll Love This Recipe

Fresh and colorful: Bright cherry tomatoes and vibrant green beans make it visually appealing and full of flavor.
Quick to prepare: Just a few steps and minimal ingredients.
Healthy: Loaded with fiber, vitamins, and a touch of protein from the feta.
Pairs well with everything: A perfect side for grilled meats, pasta, or sandwiches.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh green beans, trimmed
Cherry or grape tomatoes, halved
Feta cheese, crumbled
Extra-virgin olive oil
Red wine vinegar or lemon juice
Garlic, minced (optional)
Salt and black pepper, to taste
Fresh herbs (parsley, dill, or basil – optional)

directions

Blanch the green beans: Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until bright green and just tender.
Shock in ice water: Immediately transfer green beans to a bowl of ice water to stop cooking and preserve color. Drain and pat dry.
Prepare the salad: In a large bowl, combine the green beans, halved cherry tomatoes, and crumbled feta.
Make the vinaigrette: Whisk together olive oil, red wine vinegar (or lemon juice), garlic (if using), salt, and pepper.
Toss and serve: Drizzle the vinaigrette over the salad and toss gently to coat. Garnish with fresh herbs if desired. Serve immediately or chilled.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 3 minutes (blanching)
Total time: 15 minutes

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Not recommended—this salad is best served chilled or at room temperature.

FAQs

Can I use frozen green beans?

Yes, but fresh green beans have a crisper texture. If using frozen, thaw and blanch briefly.

Can I substitute feta cheese?

Yes, goat cheese or shaved parmesan can be used as alternatives.

How do I prevent the green beans from becoming soggy?

Don’t overcook them and always use an ice bath to stop the cooking process.

Can I add other vegetables?

Cucumbers, red onions, or bell peppers make great additions.

What herbs pair best with this salad?

Parsley, dill, or fresh basil complement the flavors nicely.

Can I make this salad in advance?

Yes, assemble and refrigerate without the dressing, then toss right before serving.

Is this salad vegan?

No, but you can use a vegan feta alternative or omit the cheese to make it vegan.

What kind of vinegar should I use?

Red wine vinegar adds a subtle tang, but white wine vinegar or lemon juice also work well.

Can I use heirloom or grape tomatoes?

Absolutely—use any small, ripe tomatoes that are sweet and juicy.

How do I serve this dish?

It pairs well with grilled chicken, steak, seafood, or as a refreshing side at a barbecue.

Conclusion

This Green Bean and Cherry Tomato Salad with Feta is a crisp, tangy, and colorful side dish that brings fresh flavor to your table in just minutes. It’s healthy, versatile, and always a crowd-pleaser—especially during the warmer months. Whether for lunch or as a BBQ side, this salad will brighten any meal.