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Kalyn's Kitchen

Green Bean, Tomato, and Feta Salad Oreganato

I loved everything about this Green Bean, Tomato, and Feta Salad Oreganato, and this delicious summer salad is low-carb, gluten-free, meatless, and South Beach Diet friendly! Use Salad Recipes to find more recipes like this one.

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Green Bean, Tomato, and Feta Salad Oreganato from KalynsKitchen.com

Yes, I know there have been a lot of salads and garden vegetables around here lately, but when I made this salad with green beans, tomatoes, feta cheese, and a vinegary-lemony-oregano dressing, I loved it so much that I thought I should share the recipe while people still had garden green beans.

I actually found the recipe for Green Bean, Tomato, and Feta Salad Oreganato in a Woman’s World Magazine when I sat 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 with this salad, but what really makes this 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!

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.) 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.

Green Bean, Tomato, and Feta Salad Oreganato from KalynsKitchen.com

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.

Green Bean, Tomato, and Feta Salad Oreganato from KalynsKitchen.com

Serve right away and enjoy!

More Recipes Using Green Beans:

Braised Green Beans with Garlic, Tomatoes, Olives, and Capers from Kalyn’s Kitchen
Balinese Green Beans from The Perfect Pantry
Green Bean Salad with Greek Olives and Feta Cheese from Kalyn’s Kitchen
Green Beans with Whole Grain Mustard and Honey Vinaigrette from White on Rice Couple
Green Bean, Tomato, Onion, and Basil Summer Salad ~ Kalyn’s Kitchen

Want More Summer Tomato Salads?

Check out Ten Favorite Summer Tomato Salads (plus Honorable Mentions) for more amazing salad ideas for summer tomatoes!

Green Bean, Tomato, and Feta Salad Oreganato

This Green Bean, Tomato, and Feta Salad Oreganato is a delicious summer salad.



  • 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

Dressing Ingredients:

  • 3 T olive oil
  • 2 T red wine vinegar
  • 1 tsp. lemon zest (zest the lemon first and then squeeze the juice)
  • 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


  1. Whisk together the dressing ingredients so the flavors can combine while you prep the other ingredients.
  2. Trim ends of beans and cut into bite-sized pieces, washing if needed.
  3. 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.)
  4. While beans cook, cut cherry tomatoes in half and slice green onions in thin diagonal slices.
  5. When beans are tender-crisp, drain into a colander placed in the sink, then rinse beans with cold water until they’re cool.
  6. 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.)
  7. 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.
  8. Add crumbled Feta and stir just to combine.
  9. Serve immediately.
  10. 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.


This recipe adapted from Woman’s World Magazine which doesn’t seem to have recipes online.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Bean, Tomato, and Feta Salad Oreganato is a perfect side dish or lunch salad for any phase of the South Beach Diet, or any type of low-glycemic or low-carb eating plan. Use tomatoes sparingly if you’re really limiting carbs.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    40 Comments on “Green Bean, Tomato, and Feta Salad Oreganato”

  1. So glad you enjoyed it!

  2. This was AMAZING. Such a light and refreshing summer salad. I made a big batch and let it sit over night and then let it get to room temp before serving and it kept very well! I also used cherub and champagne tomatoes, which are a big sweeter. Also love the crispness of the beans. Well done, Kalyn 🙂

  3. How simple and perfect!

  4. This was a delicious salad! I just added a little extra lemon and a bit more salt and pepper.

  5. So glad you liked it, and I think blue cheese sounds delicious in this!

  6. Delicious! I didn't have feta or green onions, but I made it anyway and used Gorgonzola. We loved it! Can't wait to try it just how you made it. It's a keeper. Thanks for another great recipe.

  7. I do think it would be pretty with yellow tomatoes! And great minds think alike I guess.

  8. Funny thing – Last week I had green beans and yellow tomatoes so I invented this exact salad. It was really identical and was delish. My husband suggested I make it again when his relatives visit tomorrow.

  9. Jen, so glad you enjoyed it!

  10. I didn't measure my lemon zest or lemon juice so I think I used too much. I balanced it with about a half tsp of sugar + some fresh garlic; end result was delicious! Will definitely make this again and will be more careful with measurements next time, lol, though I do think the garlic will stay! Thanks for a great recipe Kalyn!

  11. Shaina, great to hear you have enjoyed it so much!

  12. I have this recipe saved on Foodgawker, and I make it ALL THE TIME! A few years ago I went on a green bean kick (something in my body must have needed the nutrition in green beans!), and I buy them regularly. This has been my favorite recipe so far, I've shared it with many people who are very impressed. Many time I'll add chicken or shrimp and it becomes dinner! Thank you so much for sharing this!

  13. Peter, that's fun. Hope everyone enjoyed it.

  14. Actually, I recommended your recipe to my favorite home-style food delivery service and they put it on next week's menu. I guess that means a couple of dozen more people grateful for sharing the recipe 🙂 Thanks! Peter

  15. Wazzup, gorgeous! Looks like a wonderful dinner.

  16. Lovely


    I even made it with "your" sage-pesto stuffed chicken:

  17. Peter, so glad you enjoyed. And fun to hear from someone from Hungary. I'd love to visit there someday!

  18. The best thing that can happen to green beans 🙂 I tried this salad yesterday and absolutely loved it; a new favorite! Peter from Hungary.

  19. Thanks Paula. I think it was the colors that made me notice this in the magazine.

  20. what a delicious colours!