Green Bean Tomato Feta Salad
This tasty Green Bean Tomato Feta Salad has a delightful vinegar-lemon-oregano dressing, and this delicious salad is perfect with summer beans and tomatoes!
I loved this Green Bean Tomato Feta Salad so much that I thought I should share the recipe while people still had garden green beans, even though I know there have been a lot of recipes for salads with garden vegetables around here lately. And when I made the salad I absolutely swooned over it, especially the vinegary-lemony-oregano dressing,
I actually found the inspiring recipe in a Woman’s World Magazine when I was waiting for an appointment, and I got the receptionist to photocopy the page for me! I added the the Feta, which I thought was a perfect flavor boost for this salad, but what really makes this special is the tangy dressing that has both red wine vinegar and fresh lemon juice.
If you have garden beans or good fresh beans from the store, please make this salad!
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 or grape 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 recommend you make my other favorite Green Bean and Tomato Salad instead!
Can you use fresh oregano in this 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 in this salad 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.
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 while you prep the other ingredients.
- Cut green beans into bite-sized pieces, then cook in boiling water for just 3-4 minutes so beans are still crisp. (These beans and the grape tomatoes were from my garden, yaay!)
- While beans cook, cut cherry or grape tomatoes in half (or you could use regular tomatoes cut in pieces, but the small whole tomatoes are a little prettier.
- 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 right away and enjoy!
More Recipes Using Green Beans:
- Green Beans with Tomatoes
- Air Fryer Asian Green Beans
- Instant Pot Green Beans with Bacon and Gorgonzola
Want More Summer Tomato Salads?
Check out 20 Summer Tomato Salads for more amazing salad ideas for summer tomatoes!
- 12 oz. fresh green beans, ends trimmed and cut into bite-sized pieces
- 1 lb. cherry or grape tomatoes, cut in half
- 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
- 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 a bean to be sure.)
- 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.)
- Combine beans, tomatoes, and green onions in a salad bowl, then toss with the tangy dressing, stirring until the vegetables are well-coated with dressing.
- Add crumbled Feta and stir just to combine.
- Serve immediately.
- I didn’t think this would keep well in the refrigerator because chilling tomatoes takes away their flavor, but it was actually still very good after a night in the fridge. I wouldn’t purposely make it ahead, but if you have leftovers, go ahead and save them and you might be surprised.
Be sure to zest the lemon first and then squeeze the juice.
This recipe adapted from Woman’s World Magazine which doesn’t seem to have recipes online.
Amount Per Serving: Calories: 128Total Fat: 9.7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6.4gCholesterol: 11mgSodium: 414mgCarbohydrates: 8.2gFiber: 2.7gSugar: 4.5gProtein: 3.6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Bean Tomato Feta Salad is a perfect side dish or lunch salad for any low-carb or Keto diet plan, or for any phase of the original South Beach Diet.
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Historical Notes for this Recipe:
This recipe was first posted in 2010! It was last updated with more information in 2023.