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If you’re searching for a refreshing, vibrant dish that bursts with flavor and texture, look no further than this Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe. It perfectly balances the crispness of fresh green beans with the juicy sweetness of cherry tomatoes, the creamy tang of feta cheese, and the delightful crunch of toasted almonds. Each bite offers a harmonious mix that’s equally fantastic as a light lunch, a side for your favorite grilled mains, or a stunning addition to any picnic or potluck. Get ready to fall in love with this easy, colorful salad that brings both simplicity and sophistication to your table.
Ingredients You’ll Need
Keeping the ingredient list straightforward highlights how wonderfully each element contributes to building layers of flavor, texture, and color that make this dish so memorable.
- Green beans (12-16 oz., trimmed and cut into 1-inch pieces): Their fresh snap forms the salad’s crisp foundation and provides a vibrant green color.
- Olive or avocado oil (2 Tbsp.): A healthy fat that adds smooth richness and helps the vinaigrette coat the ingredients evenly.
- Red wine vinegar or apple cider vinegar (1 Tbsp.): This brightens the salad with mild acidity to balance the richness of the feta and sweetness of the honey.
- Honey (1 Tbsp.): Adds a gentle sweetness that rounds out the tang of the vinegar beautifully.
- Salt (¾ tsp.) and black pepper (¼ tsp.): Essential seasonings that enhance every flavor without overpowering.
- Cherry tomatoes (8 oz., halved): Juicy, colorful pops that add freshness and a subtle burst of natural sweetness.
- Feta cheese (4 oz., crumbled): Creamy and salty, it introduces a luscious contrast against the crisp vegetables.
- Red onion (¼ cup, finely diced): Offers a slightly sharp bite that wakes up the palate and adds a nice textural layer.
- Basil (2 Tbsp., chiffonade): Fresh, fragrant, and herbaceous, it lifts the entire salad with its signature aroma.
- Sliced almonds (â…“ cup, toasted): Adds an irresistible toasty crunch that keeps each mouthful exciting.
How to Make Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe
Step 1: Blanch the Green Beans
Bring a large pot of water to a rolling boil, then add the trimmed and cut green beans. Boil them for 4 to 5 minutes until they turn a beautiful bright green and become tender but still have a firm bite. This quick blanching locks in their fresh flavor and vivid color. Scoop them out using a slotted spoon and let them drain well in a colander, so no excess water dilutes your dressing later on.
Step 2: Make the Vinaigrette
While the beans are cooling, whisk together the olive or avocado oil, red wine vinegar (or apple cider vinegar), honey, salt, and black pepper in a large bowl. This simple vinaigrette is the magic touch, delivering a balance of sweet, tangy, and savory that will transform the salad into a memorable dish.
Step 3: Combine All the Ingredients
Once the green beans have cooled to room temperature, add them to the bowl with your vinaigrette. Toss in the halved cherry tomatoes, crumbled feta, finely diced red onion, chiffonade basil, and toasted sliced almonds. Gently toss everything together just until well combined. Be careful not to overmix to maintain the vegetables’ texture and the salad’s visual appeal. You can serve it immediately for fresh crunch or refrigerate it for a couple of hours to enjoy it chilled and let the flavors meld wonderfully.
How to Serve Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe
Garnishes
To elevate your Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe, try adding a few extra fresh basil leaves on top or a light sprinkle of lemon zest for an extra zing. A drizzle of good quality extra virgin olive oil just before serving also enhances the salad’s vibrant flavors while adding a silky finish.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or pork, adding a refreshing contrast to smoky, charred flavors. It also shines alongside a crusty artisan bread or a bowl of fluffy couscous, making your meal feel both balanced and satisfying.
Creative Ways to Present
For a stunning presentation, serve this Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe in a rustic wooden bowl or on a large bright platter. You can garnish with whole toasted almonds and a few colorful heirloom cherry tomatoes to keep the visual appeal fresh and inviting. Serve it family-style to encourage sharing and conversation at the table!
Make Ahead and Storage
Storing Leftovers
Leftover Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe keeps well in an airtight container in the refrigerator for up to 2 days. The salad’s flavors actually deepen over time, but the almonds may lose some crunch, so consider adding a small handful of fresh toasted almonds just before serving leftovers.
Freezing
This salad is best enjoyed fresh or chilled and does not freeze well. The textures of the green beans, tomatoes, and feta cheese can become mushy once thawed, so it’s best to prepare this salad with future enjoyment in mind rather than long-term storage.
Reheating
This salad is intended to be eaten cold or at room temperature, so reheating is not necessary. If desired, allow it to sit out of the fridge for 15 to 20 minutes to take the chill off before serving for a softer flavor profile.
FAQs
Can I use frozen green beans instead of fresh?
Fresh green beans are ideal for this recipe because they retain that beautiful snap after blanching. However, if you use frozen green beans, be sure to thaw and pat them dry thoroughly before cooking to prevent excess water in your salad.
Is there a substitute for feta cheese?
If you’re not a fan of feta or need a dairy-free option, try using cooked chickpeas for protein or a tangy vegan cheese alternative that mimics feta’s salty creaminess.
Can I make this salad vegan?
Absolutely! Simply omit the feta cheese or replace it with a plant-based cheese, and ensure your honey is swapped out for maple syrup or agave to keep it entirely vegan.
What kind of almonds work best?
Sliced almonds are perfect for this salad because they toast quickly and blend nicely with the salad’s texture. Whole almonds can be chopped roughly as a substitute, but they take longer to toast and might be a bit chunkier.
How long can I marinate the salad before serving?
This salad tastes great after marinating for at least 30 minutes in the fridge, which lets the flavors mingle. You can also prepare it a few hours ahead, though it’s best to add the almonds just before serving to retain their crunch.
Final Thoughts
There’s something genuinely joyful about making and sharing the Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe. With every forkful, you get layers of fresh, vibrant flavors and satisfying contrasts that comfort and delight. Whether you’re entertaining friends or simply treating yourself to something fresh and wholesome, this salad is sure to become one of your favorite go-to recipes. So, dive in and savor the magic this simple yet stunning salad brings to your table!
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Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Green Bean Salad featuring tender green beans, juicy cherry tomatoes, and creamy feta cheese, all tossed in a tangy honey vinaigrette. Garnished with toasted almonds and fresh basil, this salad is perfect as a light side dish or a healthy snack.
Ingredients
Vegetables
- 12–16 oz. green beans, trimmed and cut into 1-inch pieces
- 8 oz. cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 2 Tbsp. fresh basil, chiffonade
Dressing
- 2 Tbsp. olive or avocado oil
- 1 Tbsp. red wine vinegar or apple cider vinegar
- 1 Tbsp. honey
- ¾ tsp. salt, to taste
- ¼ tsp. black pepper, to taste
Toppings
- 4 oz. feta cheese, crumbled
- â…“ cup almonds, sliced and toasted
Instructions
- Cook the Green Beans: Bring a large pot of water to a rolling boil. Add the trimmed and cut green beans and cook for 4-5 minutes until they become bright green and tender. Remove the beans using a slotted spoon and let them drain and cool in a colander.
- Prepare the Vinaigrette: While the green beans are cooking, whisk together the olive or avocado oil, red wine or apple cider vinegar, honey, salt, and black pepper in a large mixing bowl until well combined.
- Combine Salad Ingredients: Once the green beans have cooled to room temperature, add them to the bowl with the vinaigrette. Then add the halved cherry tomatoes, crumbled feta cheese, finely diced red onion, chiffonade basil, and toasted sliced almonds.
- Toss and Serve: Gently toss all ingredients together until just combined, taking care not to overmix to maintain texture. Serve the salad immediately for the freshest taste or refrigerate for a couple of hours to enjoy it chilled.
Notes
- To toast almonds, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- For a vegan option, substitute feta cheese with a plant-based cheese or omit it entirely.
- This salad can be made a few hours ahead and stored in the refrigerator to allow flavors to meld.
- Adjust salt and pepper to personal taste preferences.
