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!
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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!

Green Bean Tomato Feta Salad
This Green Bean Tomato Feta Salad is a delicious summery salad and if you're lucky enough to have garden beans and tomatoes this is a perfect way to use them.
Ingredients
Ingredients:
- 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 (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
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount 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.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010! It was last updated with more information in 2023.
40 Comments on “Green Bean Tomato Feta Salad”
So glad you enjoyed it!
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 🙂
How simple and perfect!
This was a delicious salad! I just added a little extra lemon and a bit more salt and pepper.
So glad you liked it, and I think blue cheese sounds delicious in this!
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.
I do think it would be pretty with yellow tomatoes! And great minds think alike I guess.
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.
Jen, so glad you enjoyed it!
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!
Shaina, great to hear you have enjoyed it so much!
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!
–Shaina
Peter, that's fun. Hope everyone enjoyed it.
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
Wazzup, gorgeous! Looks like a wonderful dinner.
Lovely
[IMG]http://i56.tinypic.com/2en7nnq.jpg[/IMG]
I even made it with "your" sage-pesto stuffed chicken:
[IMG]http://i55.tinypic.com/2vkkd9h.jpg[/IMG]
Peter, so glad you enjoyed. And fun to hear from someone from Hungary. I'd love to visit there someday!
The best thing that can happen to green beans 🙂 I tried this salad yesterday and absolutely loved it; a new favorite! Peter from Hungary.
Thanks Paula. I think it was the colors that made me notice this in the magazine.
what a delicious colours!
I do agree completely about the way green beans and oregano bring out the best in each other. I loved this; hope you try it!
Wow. Oregano and green beans are just made for each other, don't you think? It doesn't hurt paired with tomatoes, either. What a lovely salad, Kayln. I'm eager to make it myself.
Deborah, so glad to hear it was a hit!
Tried this recipe and it was delicious…even my husband liked it and he doesn't like green beans!
Amy me too, any recipe that includes Feta, you can be sure I will like it.
The lemon and oregano in the dressing sounds delicious, Kalyn. I just picked up some feta for a dish I made earlier this week…it adds such a nice creamy texture and just a little saltiness. Love it.
Thanks Pearl!
that looks so delicious!
CJ thanks! Hope you enjoy it at lunch.
Wowie. Another delightful and gorgeous summer salad. I love marinated green beans; and with tomatoes and feta- a little slice of vegetable heaven.
I made some this morning and still have a lot of fresh oregano, so I used that instead of dried. Can't wait until lunch!
TW, I'm not surprised that you have some wonderful beans from the farm; hope you like it!
Bright and beautiful! It's on the list for this weekend!
Marla, sounds like we've got a Feta Cheese fan club going on.
Kalyn, your summer green bean salad looks wonderful. I too would add the creamy feta cheese.
Joanne, I'm completely with you on that!
Feta cheese somehow makes everything taste better to me. Along with lemon. Those two are perfect for summer salads like this!
Thanks Lydia, but truly the dressing is fantastic too. I am enjoying my garden though.
The dressing sounds amazing, but I think it's your garden produce that is most impressive. The tomatoes and beans are so vibrant!
Jenny, thanks! I was expecting it to be good, but it was absolutely fantastic! (It's the dressing; might try it on other things!)
Beautiful!! Am completely tempted to run to the grocery store and make this tonight 🙂