This green bean salad with tomatoes, feta, and mint is served cold and comes together in about 10 minutes because it uses raw green beans for crunch and freshness.
Summer cooking is all about simplicity and spontaneity. When I opened the fridge and found French green beans, cherry tomatoes, and feta, this quick salad practically made itself. No blanching required—these beans stay raw for a crisp texture. The dressing gets a boost of savory creaminess by whisking a little feta into it, and then more crumbled feta is added on top for salty, tangy richness that clings to every bean.
Green bean, tomato & feta salad ingredients
The ingredient list is short and pantry-friendly. Fresh produce plus a simple vinaigrette are all you need.
- Fresh green beans: I used haricots verts (skinny French green beans). Regular green beans work fine too—just cut them into smaller pieces so they’re easy to eat.
- Feta: Sheep’s or cow’s milk feta both work; part goes into the dressing and more is crumbled over the salad.
- Tomatoes: Cherry or grape tomatoes are ideal—too-large tomatoes can make the salad watery.
- Fresh mint: Mint brightens the salad; if you prefer another herb, basil or parsley are good substitutes.
- Olive oil, white wine vinegar, kosher salt, freshly ground black pepper: That’s all you need for the dressing. White balsamic or red wine vinegar can be used if you like.
Ingredient measurements are included in the recipe card below.
Variations
- Change the herbs: Swap mint for basil, parsley, dill, or tarragon.
- Add protein: Toss in chickpeas or cooked lentils to make the salad more filling.
- Different cheese: Goat cheese is a nice creamy alternative to feta.
- Other mix-ins: Roasted red peppers or Kalamata olives add more depth and flavor.
How to make the salad
Step 1: Slice the green beans
Trim and cut the green beans into roughly 1-inch pieces. If using thicker string beans, cut them slightly smaller so they’re easier to eat.
Step 2: Prep the tomatoes
Halve or quarter the cherry or grape tomatoes depending on their size.
Step 3: Make the feta dressing
Whisk together olive oil, white wine vinegar, a tablespoon of crumbled feta, a pinch of kosher salt, and freshly ground black pepper. If you prefer, combine the ingredients in a lidded container and shake until emulsified.
Step 4: Assemble and chill (optional)
Toss the dressing with the cut green beans to coat. If you have time, refrigerate for about 30 minutes to let the beans absorb the flavors. When ready to serve, add the tomatoes, remaining feta, and torn mint leaves, toss gently, and garnish with extra mint.
Serving suggestions
This chilled green bean salad pairs well with grilled proteins and makes a bright summer side.
- Serve alongside grilled beef short ribs or pork tenderloin for a satisfying meal.
- Try it with turkey burgers or pulled pork for a lighter, fresher contrast.
More summer salad ideas
-
Strawberry Arugula Salad
-
Garbanzo Bean Salad with Tomato and Cucumber
Quick highlights
- Only a handful of ingredients.
- No blanching or cooking—raw beans keep the salad crisp.
- Feta and tomatoes deliver a bright, savory flavor combination.
- Ready in about 10 minutes and naturally vegetarian and gluten-free.
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Recipe
Green Bean Salad with Tomatoes, Feta, and Mint
Ingredients
- 1 lb green beans (French-style haricots verts or string beans)
- 1 pint cherry tomatoes (or grape tomatoes)
- ⅔ cup feta cheese (divided)
- 2 tablespoon fresh mint
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Cut green beans into 1-inch pieces. Slice cherry or grape tomatoes in half (or quarter if large). Tear the mint leaves rather than chopping to avoid bruising.
- Make the dressing by combining olive oil, white wine vinegar, about 1 tablespoon of the feta, a pinch of kosher salt, and freshly ground black pepper. Whisk or shake in a lidded container until combined.
- Pour the dressing over the green beans and toss to coat. Refrigerate for 30 minutes if you have time to allow the beans to absorb the dressing.
- When ready to serve, add the tomatoes, remaining feta, and torn mint. Toss gently, garnish with extra mint leaves, and serve cold.
Notes
- Tear the mint: Tearing keeps the leaves bright and avoids bruising that can happen with a knife.
- Make ahead: Slice the beans and tomatoes and make the dressing a day ahead. Toss together 30–60 minutes before serving for best flavor.
- Storage: Best eaten the day it’s made. Store leftovers in an airtight container in the fridge for up to 1 day.
Nutrition
Carbohydrates: 16 g
Protein: 7 g
Fat: 11 g
Nutrition information is an estimate.