Crisp, colorful, and full of Mediterranean flair, this Green Bean Salad with Feta, Mint, and Red Onions is the perfect summer side or light main course. The combination of creamy feta, refreshing mint, and tangy red onion creates a bright and balanced flavor profile that pairs beautifully with grilled meats, seafood, or simple flatbreads. Serve it chilled for a refreshing addition to picnics, barbecues, or casual al fresco dinners—it’s as elegant as it is effortless.
INGREDIENTS:
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 clove garlic, finely minced
1/4 teaspoon oregano
Salt and freshly ground pepper, to taste
1 lb. green beans, trimmed
8 ounces mild Feta, cut into ½” cubes
1/2 cup mint leaves, roughly chopped
1/2 small red onion, thinly sliced into half moons
Optional variation: Add ½ cup toasted walnuts for a heartier, main-course version.
METHOD:
In a small jar with a tight-fitting lid, combine the vinegar, olive oil, garlic, oregano, salt, and pepper. Shake vigorously until emulsified. Set aside.
Fill a large bowl with ice water—enough to submerge the beans once blanched.
Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 3–4 minutes. Immediately drain and plunge the beans into the ice bath to stop the cooking and preserve their bright color. Once cold, drain well and pat dry with paper towels.
In a large bowl, toss the green beans with the vinaigrette. Gently fold in the feta, mint, and red onion until evenly coated.
Transfer to a serving platter and serve immediately, or chill for up to 1 hour before serving for a refreshing, make-ahead option.
YIELD: Serves 4-6
