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Green Bean Tomato Feta Salad has a delightful vinegar-lemon-oregano dressing, and this salad is so delicious! And this is perfect to make whenever you have fresh green beans and cherry tomatoes!
PIN Green Bean Tomato Feta Salad to try it later!
I loved this Green Bean Tomato Feta Salad so much when I first made it years ago. And this salad has significant memories for me because I found the inspiring recipe in a magazine in the waiting room where I was waiting for a medical procedure. And the salad and the appointment both turned out well!
I added the Feta, which I thought was a perfect flavor boost for this salad. But what really makes this good is the tangy dressing that has both red wine vinegar and fresh lemon juice. Recently Kara and I took some much-needed new photos for this favorite salad, and we absolutely swooned over it, especially the vinegar-lemony-oregano dressing.
There’s a big holiday weekend coming up in the U.S. and you might need a salad to take to a get-together! And whenever you use garden beans or good fresh green beans from the store, I hope you try this recipe!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- fresh green beans
- cherry tomatoes
- green onions
- crumbled Feta cheese
- olive oil
- red wine vinegar
- lemon (for lemon zest and lemon juice)
- salt, preferably sea salt)
- freshly-ground black pepper
- Dried Oregano (affiliate link)
What if you don’t like Feta Cheese?
I think the three main ingredients in this salad are all important for the flavor combination. So if you don’t like Feta Cheese I’d probably tell you to make my other favorite Green Bean and Tomato Salad instead!
Can you use fresh oregano in this green bean tomato salad?
This salad uses Dried Oregano (affiliate link) in the dressing for a flavor that goes so well with the tomatoes and the Feta Cheese. But if you have fresh oregano in your garden, I’d use a bit less dried oregano and add some finely chopped fresh oregano to the salad ingredients!
Can you use more green beans for this salad?
I used more tomatoes than green beans so tomatoes would be the star of the show. But if you have garden green beans and want to use more beans, that will still be amazing.
What if you don’t have fresh lemon zest for the green bean salad?
When we took new photos for this salad, I used my fresh-frozen lemon juice. Since I wasn’t squeezing a lemon I didn’t have lemon zest. But we just used a tiny bit more fresh lemon juice and it was great.
How low in carbs is the Green Bean Tomato Feta Salad?
This tasty salad has only 5.5 net carbs per serving, with 3.6 grams of protein.
How to make Green Bean Tomato Feta Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Start by whisking together the dressing ingredients so the flavors have a chance to blend.
- Cut green beans into bite-sized pieces. Then cook the beans in boiling water for just 3-4 minutes, so beans are still crisp. (Before you turn off the stove, taste one bean to see if they’re as tender as you prefer.)
- While beans cook, cut cherry tomatoes in half. (You could use regular tomatoes cut in pieces, but the cherry tomatoes are a little prettier in this.)
- Slice a few green onions in diagonal slices.
- When beans are barely tender crisp, drain well, rinse with cold water, then drain again.
- Then put the cooled beans between a double layer of paper towels and blot dry. (Don’t skip this step or the salad will be watery.)
- Combine beans, tomatoes, and green onions, and toss with the tangy dressing, stirring so all the veggies are coated with dressing.
- Then stir in the crumbled feta and stir just to combine.
- Serve Green Bean Tomato Feta Salad right away and enjoy!
Make it a Low-Carb Meal:
This salad would be amazing with any of these summer-into-fall main dishes:
More Recipes Using Green Beans:
Want More Tomato Salads?
Check out Favorite Summer Tomato Salads for more salad ideas with tomatoes!
Ingredients
- 12 oz. fresh green beans, ends trimmed and cut into bite-sized pieces
- 2 cups cherry tomatoes, cut in half (see notes)
- 2 green onions, cut on the diagonal into thin slices
- 1/2 cup crumbled Feta cheese
- 3 T olive oil
- 2 T red wine vinegar
- 1 tsp. lemon zest (see notes)
- 1 T fresh-squeezed lemon juice
- 3/4 tsp. salt (I used sea salt)
- 1/2 tsp. freshly-ground black pepper
- 1/2 tsp. dried oregano
Instructions
- Whisk together the dressing ingredients so the flavors can combine while you prep the other ingredients.
- Trim ends of beans and cut into bite-sized pieces, washing if needed.
- Bring a medium-sized pot of water to a boil, add a generous amount of salt, then add beans and cook for 3-4 minutes, or until barely tender-crisp. (Taste one bean to be sure they’re as tender as you prefer.)
- While beans cook, cut cherry tomatoes in half and slice green onions in thin diagonal slices.
- When beans are tender-crisp, drain into a colander placed in the sink, then rinse beans with cold water until they’re cool.
- Drain beans again, then put them between a double layer of paper towels and blot dry. (Don’t skip this step or the salad will be watery.)