The green bean salad with feta is a light and tasty vegetarian main dish, perfect for summer. This fresh and quick recipe is an excellent alternative to various summer salads that are always much appreciated during this period. The main stars are the green beans, a vegetable that is often underestimated, usually served simply boiled or, at most, stewed with tomatoes. In reality, green beans are very versatile and suitable for many different preparations: you can bake them au gratin with béchamel, in a salad with potatoes or pair them with a flavorful cheese like feta (as in my Mediterranean green beans). And feta is indeed the other main ingredient of the green bean salad I propose today: a tasty and colorful dish, enriched with black olives, radishes, and crumbled taralli for an irresistible crunch. This green bean salad with feta is perfect for a light and nutritious lunch or as a side dish for a summer dinner. You can prepare it in advance and enjoy it fresh, for an explosion of flavors and textures that will make your table even more inviting!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 593.48 (Kcal)
- Carbohydrates 28.86 (g) of which sugars 6.44 (g)
- Proteins 22.00 (g)
- Fat 45.94 (g) of which saturated 17.25 (g)of which unsaturated 10.67 (g)
- Fibers 6.37 (g)
- Sodium 1,662.05 (mg)
Indicative values for a portion of 375 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Green Bean and Feta Salad
- 11 oz green beans
- 7 oz feta
- 2.5 oz radishes
- 0.7 oz pumpkin seeds
- 1.4 oz Greek black olives (weighed pitted)
- 10 taralli (for me gluten-free)
- A few leaves basil
- 1 pinch oregano
- 1 pinch salt
- 3 tablespoons extra virgin olive oil
- A few drops balsamic vinegar
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Colander
- 1 Salad Bowl
How to Prepare the Green Bean Salad with Feta and Olives
To prepare the green bean salad with feta and olives, start by cleaning the green beans: remove the ends (1) then rinse them thoroughly under running water. Boil them in plenty of lightly salted water for about 15 minutes (2). Before draining them, taste them, as the cooking times can vary based on the thickness of the green beans, which should be tender but not mushy. As soon as they are drained, I immerse them in ice water (3) to stop the cooking and maintain a nice bright green color.
In a salad bowl, mix the green beans, radishes, and torn basil leaves. Dress everything with a pinch of salt (don’t overdo it, consider that feta is already salty), a bit of olive oil, and a pinch of oregano (7). Add the feta cubes, pumpkin seeds, olives, and a few drops of balsamic vinegar. Mix well and garnish with the crumbled taralli (8).
Your green bean salad with feta and olives is ready to be served. These quantities are suitable for a main course for 2 people or an appetizer for 4 people.
Storage
The green bean and feta salad keeps in the refrigerator, stored in a glass container, for up to 2 days and can also be an unusual idea for an office lunch.
