I’ve been dreaming about this Mediterranean Green Bean & Feta Salad for days now. There’s something magical about the combination of crisp-tender beans, tangy feta, and that zingy dressing that makes my taste buds do a little happy dance.
It’s the kind of dish that feels fancy but comes together in minutes—perfect for those nights when you want something fresh but can’t be bothered with complicated recipes. Ready to discover what makes this simple salad so irresistibly good?
Why You’ll Love this Mediterranean Green Bean & Feta Salad
If you’re looking for a salad that’s both revitalizing and satisfying, this Mediterranean Green Bean & Feta Salad is about to become your new favorite.
I love how the crisp-tender green beans pair perfectly with the tangy feta cheese, creating a delightful contrast of textures and flavors. The red onion adds a gentle bite, while the simple dressing of olive oil, lemon juice, and oregano brings authentic Mediterranean flair.
What makes this recipe truly special? It’s light yet filling, quick to prepare, and works beautifully as a side dish or light lunch. Plus, it’s gorgeous on the plate—those vibrant greens against the white feta simply scream summer freshness.
What Ingredients are in Mediterranean Green Bean & Feta Salad?
This vibrant Mediterranean-inspired salad requires just a handful of fresh, flavorful ingredients that come together beautifully.
- 1 pound fresh green beans, trimmed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
For an extra touch of brightness, you might want to keep a lemon on hand for some optional zest as garnish—it really makes the flavors pop and adds that special finishing touch to your presentation.
How to Make this Mediterranean Green Bean & Feta Salad
Step 1: Prepare the Green Beans
Wash and trim 1 pound of fresh green beans, removing the tough ends.
I find that snapping off the ends with your fingers gives a more rustic feel, but a knife works perfectly well if you’re in a hurry.
Step 2: Blanch the Green Beans
Bring a large pot of water to a rolling boil, then add the green beans.
Let them cook for 3-4 minutes until they’re crisp-tender—still with a bit of snap but not raw.
Step 3: Shock in Ice Water
Immediately transfer the beans to a bowl of ice water.
This “shocking” process stops the cooking and preserves that gorgeous bright green color we all want in our salad.
Step 4: Drain Thoroughly
Drain the beans well in a colander, then pat them dry with a clean kitchen towel.
Any excess water will dilute your dressing, and nobody wants a watery salad.
Step 5: Make the Dressing
In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, and salt and pepper to taste.
This simple dressing really lets the vegetables shine.
Step 6: Toss Green Beans with Dressing
Add the cooled green beans to the bowl with the dressing and toss gently until all the beans are evenly coated with that Mediterranean-inspired goodness.
Using a professional bakeware bowl designed for stand mixers gives you extra room for tossing ingredients without spilling.
Step 7: Add Remaining Ingredients
Gently fold in 1/4 cup thinly sliced red onion and 1/2 cup crumbled feta cheese.
The sharp bite of the onion and the creamy, tangy feta create the perfect balance of flavors.
Step 8: Serve and Garnish
Allow the salad to rest at room temperature for the best flavor development.
Right before serving, consider adding some fresh lemon zest on top for an extra burst of citrusy brightness.
What to Serve with Mediterranean Green Bean & Feta Salad
This bright, tangy salad works beautifully as a side dish for lunch or dinner, but honestly, I could eat it straight from the bowl as a light meal.
Try pairing it with grilled lemon chicken or lamb kebabs for a complete Mediterranean feast. It’s also perfect alongside a simple roasted fish with herbs and garlic.
For a vegetarian spread, serve it with hummus, warm pita bread, and a tomato cucumber salad.
If you’re hosting a barbecue, this salad provides a fresh counterpoint to smoky grilled meats.
And don’t forget the drinks—a crisp white wine like Sauvignon Blanc or a light rosé complements those salty feta notes perfectly.
Mediterranean Green Bean & Feta Salad Substitutions and Variations
This salad is wonderfully flexible – here’s how to make it your own:
- Cheese options: Swap feta for goat cheese, ricotta salata, or halloumi. For dairy-free/vegan, try marinated tofu cubes or a sprinkle of nutritional yeast.
- Vegetable swaps: Asparagus or sugar snap peas work beautifully instead of green beans. In winter, try roasted Brussels sprouts for a warm version.
- Flavor boosters: Add kalamata olives, sun-dried tomatoes, roasted red peppers, or toasted pine nuts for Mediterranean flair.
- Herb variations: Fresh herbs like dill, mint, or basil can replace dried oregano. A sprinkle of za’atar or sumac adds authentic Middle Eastern notes.
- Make it heartier: Turn this into a main dish by adding chickpeas, quinoa, or grilled chicken.
- Dressing twist: Substitute balsamic vinegar for lemon juice, or add a teaspoon of Dijon mustard for extra tang.
Leftovers and Storage for this Mediterranean Green Bean & Feta Salad
This salad keeps beautifully in the refrigerator for up to 3 days in an airtight container.
The flavors actually develop and meld overnight, making it taste even better the next day—perfect for meal prep or make-ahead entertaining!
A few storage tips to keep in mind:
- If storing longer than a few hours, consider adding the feta just before serving to maintain its texture and flavor.
- The green beans may absorb more dressing over time, so you might want to refresh leftovers with a small squeeze of lemon juice.
- Not recommended for freezing, as the beans will lose their crisp texture.
To revive day-old salad, let it sit at room temperature for 15-20 minutes before serving—cold temperatures can dull the flavors of the olive oil and feta.
Final Thoughts
This Mediterranean Green Bean & Feta Salad brings together crisp vegetables, tangy cheese, and bright citrus in perfect harmony.
There’s something deeply satisfying about the contrast between the tender-crisp beans and the creamy feta, all brought together with that classic oregano-lemon dressing.
It’s my go-to for busy weeknight dinners alongside grilled chicken or fish, but equally impressive served at weekend gatherings.
The beauty lies in its versatility—casual enough for family meals yet sophisticated enough for entertaining.
When summer produce overflows and the weather calls for something light yet substantial, this salad answers beautifully, no fuss required.
Much like the Cucumber Ranch Salad, allowing this dish to chill briefly before serving helps the flavors to meld for a more cohesive taste experience.