Add some pizzazz to your dinner table by serving some pleasing Easy Summer Green Bean Salad with Tomatoes & Feta. Fresh, crispy green beans, sweet grape tomatoes, basil, parsley, olive oil, and vinegar topped with crumbled feta cheese in every bite. This is a classy side dish that is perfect for fancy dinner parties, potluck dinners, backyard barbecues, or when you’re in the mood for something delicious and fresh.
This versatile salad combines garden fresh herbs and veggies with the delicious salty flavor of Feta cheese. As an added bonus, it takes less than 20 minutes to put together and can be enjoyed either warm or cold.
What Do You Need To Make Green Bean Salad With Tomatoes?
Fresh Green Beans – I recommend always using fresh green beans when making this easy green bean salad. Frozen and canned tomatoes will not provide you with the right flavor or texture.
Grape Tomatoes – You can easily swap the grape tomatoes for cherry. Another option would be to dice up a larger variety of tomatoes if you are out of grape tomatoes.
Basil – Only fresh basil will do. It makes a significant difference in the flavor when it’s fresh.
Parsley – Chop them up very fine to get the best results. It adds some gorgeous green color to the cold green bean salad with cherry tomatoes.
Olive Oil – Not only will the olive oil add some flavor, but it will also provide you with some nutrients too.
Sherry Vinegar – If you don’t happen to have any sherry vinegar, you could also use apple cider vinegar or even red wine vinegar as a replacement.
Salt and Pepper – You don’t need a lot, just enough to reach your flavor preferences.
Feta Cheese – The feta is one of the most important ingredients. It adds a tangy flair to the salad that’s so good.
How Do You Make Easy Summer Green Bean Salad With Cherry Tomatoes and Feta?
Start by boiling water with a little bit of salt in it. Once boiling, add the fresh green beans. Cook them for about 3-4 minutes or until they are crisp-tender. Then drain the beans and place them in an ice-water bath, so they stop cooking.
Take the green beans out of the water and dry them with a paper towel. Put the green beans in a non-reactive bowl, then add in the tomatoes, parsley, basil, olive oil, and sherry vinegar. Toss until combined and sprinkle with salt and pepper.
Add the Feta cheese and fold gently. Serve right away or place in the refrigerator until you are ready to serve it.
What is a Non-Reactive Bowl?
A non-reactive bowl is one that is made to prevent reacting with acids. When the ingredients are put in a reactive bowl, then sometimes they will have a metallic flavor and even change colors some. This can be avoided by using glass, stainless steel, and ceramic bowls.
How Long Does This Green Bean Tomato Feta Salad Recipe Last?
As long as you keep the green bean salad with basil and tomatoes in an airtight bowl, it will last for 3-4 days. It should always be chilled until you are ready to serve it. If you are taking the cold green bean salad with cherry tomatoes to a potluck or somewhere when it’s going to set out for a while, put it on ice. Just fill a bowl with ice and set the bowl with the salad in it. This will prevent it from spoiling early.
Can I Use Different Cheese Instead of Feta?
We love the tangy flavor that’s provided from the feta cheese. However, if it’s not your thing, you can swap it out if you’d rather. Goat cheese is a very suitable choice. Also, you could chop balls of fresh mozzarella and add it to the salad. Different cheese will give you a slightly different flavored green bean salad.
Try our So Simple Italian Spaghetti Pasta Salad as well!
Easy Summer Green Bean Salad
This versatile salad combines garden fresh herbs and veggies with the delicious salty flavor of Feta cheese.
- 1½ pounds fresh green beans (tips removed and cut in half)
- 1 pint cherry tomatoes (washed and cut in half)
- 1 tbsp fresh basil leaves (finely chopped)
- 1 tbsp fresh parsley leaves (finely chopped)
- 3 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- Sea salt and black pepper (to taste)
- 1 cup feta cheese (crumbled)
Over high heat, bring a large pot of salted water to a boil.
Add green beans and cook until crisp tender, approximately 3-4 minutes.
Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.
Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl.
Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine.
Season with salt and pepper, to taste.
Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.