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Fresh garden green beans are one of summer’s most perfect gifts, so if your family cookout doesn’t feature a big bowl of this salad beside the platter of grilled steak, you’re seriously missing out. Fresh green beans are tossed with cherry tomatoes, olives, and feta in a simple red wine vinaigrette for a Greek-inspired side that’s as light and fresh as it is seasonal.
Blanching the beans in SUPER-salty boiling water is key to achieving well-seasoned green beans with vibrant color and snappy texture. And while shocking in an ice bath is the ideal way to cool the beans down and stop the cooking process, not everyone has ready access to ice, so draining them into a colander and then running a continuous stream of cold water over them works just as well. Once the beans are cool, you can run them through a salad spinner or press them between clean kitchen towels until they’re thoroughly dry. Wet beans will lead to a watery salad, so don’t be tempted to skip this step!
If you’re making this salad for a gathering and want to work ahead, you can prep the green beans the day before. Blanch, shock, and dry them thoroughly, then store in a container or plastic bag with a piece of paper towel to absorb any excess moisture. Then, on the day of the event, all you have to do is toss them with the dressing and the other ingredients and serve. Once assembled, this salad tastes best the day it’s made, but if you have leftovers, they should keep in the refrigerator for up to 3 days.
Made this? Let us know in the comments below.
Ingredients
- 1 lb.
fresh green beans, rinsed, trimmed
- 1/4 cup
plus 1/2 tsp. kosher salt, divided
- 1
clove garlic, finely chopped
- 1 Tbsp.
fresh lemon juice
- 1 Tbsp.
red wine vinegar
- 1/2 tsp.
freshly ground black pepper
- 2 Tbsp.
extra-virgin olive oil
- 1/4
red onion, thinly sliced
- 1 cup
halved cherry tomatoes
- 1/2 cup
pitted halved Kalamata olives
- 3 oz.
feta, torn into chunks
Directions
- Step 1Fill a large pot halfway with water and bring to a boil. Stir in 1/4 cup salt, then add green beans. Cook, stirring occasionally, until just tender, 3 to 4 minutes.
- Step 2Meanwhile, fill a large bowl halfway with ice. Pour in water so bowl is three-quarters full.
- Step 3Using a slotted spoon or tongs, transfer green beans to ice water. Let sit until chilled, about 10 minutes. Drain and dry in a salad spinner or pat dry with paper towels.
- Step 4In a large bowl, whisk garlic, lemon juice, vinegar, and remaining 1/2 teaspoon salt until combined. Let sit 5 minutes. Whisk in pepper. While whisking, slowly add oil until emulsified.
- Step 5Add beans, onion, tomatoes, olives, and 2 ounces feta to dressing. Using tongs, lightly toss to combine. Top with remaining 1 ounce feta.

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