If you’re looking for a vibrant and fresh dish that bursts with flavor and has just the right crunch, the Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe is your new best friend. This salad perfectly balances crisp green beans, juicy cherry tomatoes, creamy feta, and nutty toasted almonds, all tied together with a tangy honey vinaigrette that is so simple yet incredibly satisfying. Whether you’re whipping up a quick lunch or elevating your next dinner party, this recipe is an absolute crowd-pleaser that brings color, texture, and enthusiasm to your plate.
Ingredients You’ll Need
Getting started with the Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe is a breeze because the ingredients are refreshingly simple but thoughtfully chosen to create a harmonious mix of flavors and textures. Each component plays a vital role, from the snap of the green beans to the creamy pop of feta and the delightful crunch of toasted almonds.
- 12-16 oz. green beans: Fresh and trimmed, these are the crisp, bright base of the salad.
- 2 Tbsp. oil (olive or avocado): Adds richness and helps carry the dressing flavors evenly.
- 1 Tbsp. red wine vinegar (or apple cider vinegar): Offers a sharp, tangy bite to balance the richness.
- 1 Tbsp. honey: Brings just the right amount of natural sweetness to brighten the dressing.
- ¾ tsp. salt (to taste): Enhances all the flavors and keeps everything balanced.
- ¼ tsp. black pepper (to taste): Adds a gentle spice that lingers in the background.
- 8 oz. cherry tomatoes: Juicy bursts of color and flavor to contrast the green beans.
- 4 oz. feta cheese: Crumbled feta adds a creamy, tangy element that complements the vegetables.
- ¼ cup red onion: Finely diced for a subtle sharpness that wakes up the palate.
- 2 Tbsp. basil (chiffonade): Fresh basil ribbons bring herbaceous fragrance and depth.
- ⅓ cup almonds (sliced, toasted): Toasted almonds add a wonderful nutty crunch that elevates every bite.
How to Make Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe
Step 1: Blanch the Green Beans
Start by bringing a large pot of water to a rolling boil. Add the trimmed and cut green beans and boil them for 4 to 5 minutes until they turn bright green and tender yet retain a little snap. Removing the beans at the perfect moment is key here — this step ensures a lively color and crisp texture that’s essential to the salad’s fresh appeal. Use a slotted spoon to drain them immediately, then let them dry in a colander so your salad doesn’t get watery.
Step 2: Whisk the Vinaigrette
While the green beans are cooling, whisk together the olive or avocado oil, red wine vinegar, honey, salt, and black pepper in a large bowl. This simple vinaigrette balances sweet, tangy, and savory notes that will tie all the ingredients together beautifully. Whisking it well until everything emulsifies makes the dressing silky and smooth, ready to coat every piece of the salad with flavor.
Step 3: Combine Salad Ingredients
Once the green beans have cooled to room temperature, add them to the bowl with the vinaigrette. Next, toss in the halved cherry tomatoes, crumbled feta cheese, finely diced red onion, fresh basil chiffonade, and toasted almonds. Gently toss everything until just combined so that each bite offers a symphony of textures and tastes without bruising the delicate ingredients. This step is where your salad truly comes alive!
How to Serve Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe
Garnishes
For an extra touch of flair and flavor, consider garnishing your salad with a sprinkling of fresh basil leaves or some additional toasted almond slivers. A few lemon zest curls can also add a bright, aromatic lift that makes the dish irresistible. These small additions make the salad feel special and personalized.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or even as a refreshing counterpoint to heartier dishes like roasted meats or a rich pasta. It’s a fantastic summertime side but hearty enough to enjoy year-round, bringing a little crunch and brightness wherever it appears on your table.
Creative Ways to Present
Get creative by serving the Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe in individual mason jars or colorful bowls for an inviting presentation. Layering the salad in transparent containers showcases its vibrant colors and textures, making it visually stunning. For a more casual option, serve it family-style in a large wooden bowl and let everyone help themselves to its glorious freshness.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. To keep the ingredients as crisp and fresh as possible, you might want to keep the toasted almonds separate and sprinkle them on right before serving again.
Freezing
This salad is best enjoyed fresh and does not freeze well because the fresh vegetables and feta will change texture once thawed. Stick to enjoying it within a couple of days for the best experience.
Reheating
Since this is a fresh salad, it’s not designed to be reheated. Instead, serve it chilled or at room temperature to best savor the vibrant flavors and pleasing textures.
FAQs
Can I use frozen green beans?
While fresh green beans work best for this recipe’s crisp texture and bright flavor, you can use frozen green beans if fresh aren’t available. Just be sure to thaw and drain them thoroughly, and adjust cooking time so they don’t get mushy.
Is there a good substitute for feta cheese?
If you’re not a fan of feta or need a dairy-free option, try using a crumbly vegan cheese or even diced avocado for creaminess. Keep in mind this will change the flavor profile slightly but still add a nice texture.
Can I make this salad vegan?
Absolutely! Simply omit the feta cheese or replace it with a plant-based alternative. The rest of the ingredients are naturally vegan-friendly and full of flavor.
What’s the best way to toast almonds?
Toast sliced almonds on a dry skillet over medium heat, stirring frequently until they’re golden and fragrant, about 3 to 5 minutes. Keep a close eye on them as they can burn quickly. Toasting intensifies their nutty flavor and adds crunch.
Can I add other vegetables to this salad?
Definitely! Feel free to experiment by adding thinly sliced cucumbers, radishes, or even roasted peppers to give the salad more dimension. Just remember to balance the flavors so the core of green beans, tomatoes, feta, and almonds still shines.
Final Thoughts
I truly hope you give this Green Bean Salad with Tomatoes, Feta, and Toasted Almonds Recipe a spot in your kitchen rotation. It’s that perfect blend of fresh, tangy, creamy, and crunchy that makes you feel like you’re enjoying something special every time. Plus, it’s so simple and quick to prepare, you’ll wonder why you didn’t discover it sooner. Go ahead and treat yourself – your taste buds will thank you!
Print
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 fresh and vibrant Green Bean Salad featuring tender green beans, juicy cherry tomatoes, crumbled feta, and toasted almonds, all tossed in a tangy honey vinaigrette. Perfect as a light side dish or a healthy snack, this salad combines crisp textures and Mediterranean flavors for a delightful, easy-to-make meal.
Ingredients
Salad Ingredients
- 12–16 oz. green beans, trimmed and cut into 1-inch pieces
- 8 oz. cherry tomatoes, cut in half
- 4 oz. feta cheese, crumbled
- ¼ cup red onion, finely diced
- 2 Tbsp. fresh basil, chiffonade
- ⅓ cup almonds, sliced and toasted
Vinaigrette Dressing
- 2 Tbsp. olive oil or avocado oil
- 1 Tbsp. red wine vinegar or apple cider vinegar
- 1 Tbsp. honey
- ¾ tsp. salt, or to taste
- ¼ tsp. black pepper, or to taste
Instructions
- Cook the Green Beans: Bring a large pot of water to a boil. Add the trimmed and cut green beans to the boiling water. Cook for 4-5 minutes until they turn bright green and become tender but still crisp. Use a slotted spoon to remove the beans and place them in a colander to drain and cool.
- Prepare the Vinaigrette: While the green beans are cooking, whisk together the olive or avocado oil, red wine vinegar (or apple cider vinegar), honey, salt, and black pepper in a large mixing bowl until well combined.
- Assemble the Salad: Once the green beans have cooled to room temperature, add them to the bowl with the vinaigrette. Add the halved cherry tomatoes, crumbled feta cheese, finely diced red onion, chiffonade basil, and toasted sliced almonds. Gently toss all ingredients together until just combined, being careful not to overmix to preserve the textures.
- Serve: The salad can be served immediately at room temperature or chilled by refrigerating for a couple of hours for enhanced flavor. Enjoy as a refreshing side dish or light meal.
Notes
- To toast almonds, heat a dry skillet over medium heat and cook the sliced almonds for 3-5 minutes, stirring frequently, until golden and fragrant.
- Adjust the seasoning of salt and pepper to taste after tossing the salad.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Using fresh basil adds a great aroma and flavor; if unavailable, substitute with fresh parsley or omit.
