Mediterranean Green Bean Salad
Here's a green bean salad recipe with a Mediterranean twist that can be ready in 20 minutes. Topped with crispy shallots and feta, this salad is packed with a lot of bright flavors. This salad keeps well, so it's fine to make it ahead of time.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb green beans (trimmed and cut into 3 inch long pieces)
- 1 tsp kosher salt
- 2 tbsp olive oil
- 2 shallots (sliced)
- 1/2 cup feta cheese (crumbled)
- 1 cup cherry tomatoes (halved)
- 1/2 cup walnuts (roughly chopped)
- 1 cup kalamata olives (pitted)
- 1/2 cup fresh mint
- 2 green onions (chopped)
- 2 tbsp olive oil
- 1 1/2 tsp dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon (juice of)
- 1 clove garlic (minced)
Instructions
- 1
First, make the dressing by mixing the olive oil, dijon mustard, salt, pepper, lemon juice and garlic in a small bowl. Set aside.
- 2
Heat the olive oil in a pan over medium heat. Fry the shallots until golden and somewhat crispy. Remove from the pan and onto a plate lined with a paper towel to absorb the excess oil.
- 3
Bring a pot of water to boil and add 1 tsp salt to the water. Add the green beans to the boiling water and cook for 8 minutes (this is called blanching).
- 4
Meanwhile, fill a large bowl with water and ice and set it aside. After 8 minutes, using a slotted spoon, take the green beans out of the boiling water and place them in the ice water. Let the green beans be in the ice water for 5 minutes, then drain and dry them.
- 5
Place the green beans in a shallow bowl or a platter and top with fried shallots, feta, tomatoes, walnuts, olives, mint and green onion. Drizzle with the dijon dressing and serve.