Greek Green Bean Salad
Bright, crisp tender green beans tossed in a zesty lemon-garlic dressing, scattered with deep purple Kalamata olives, creamy dairy-free feta crumbles, and fragrant fresh dill. Every forkful offers wonderful contrast: snappy fresh beans, rich salty olives, tangy cheese, and a perfectly balanced bright, herb-packed vinaigrette. Light, refreshing, and full of authentic Mediterranean flavour — naturally free from dairy, eggs, and animal products! A stunning side dish or light meal that looks as beautiful as it tastes!
Shared by jessy
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 500 g fresh green beans — trimmed, ends snipped
- #Mediterranean Toppings;
- ½ cup Kalamata olives — pitted and halved or chopped
- 100 g vegan feta cheese — crumbled (or firm tofu feta, lightly seasoned)
- 2 tbsp fresh dill — finely chopped, plus extra for garnish
- 1 tbsp fresh parsley — chopped (optional)
- 1–2 tsp red chilli flakes — adjust to taste, for a gentle kick
- #Zesty Lemon & Garlic Dressing;
- 3 tbsp extra virgin olive oil.. 1½ tbsp fresh lemon juice
- 1 tsp lemon zest.. 2 cloves garlic — very finely minced or crushed
- ½ tsp dried oregano.. ¼ tsp sea salt — adjust to taste
- Black pepper — plenty, to taste
👩🍳 Instructions
- 1
Cook the beans: Bring a large pot of lightly salted water to a boil. Add the prepared green beans and cook for 5–7 minutes until just tender-crisp — they should still have a lovely bright green colour and firm bite, not turn soft. Drain immediately and rinse briefly under cold water to stop cooking and lock in that beautiful fresh colour. Pat dry gently with a clean towel.
- 2
Make the dressing: In a small jar or bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and plenty of black pepper. Whisk thoroughly until fully combined and emulsified. Taste and adjust — it should be bright, tangy, and perfectly seasoned.
- 3
Assemble the salad: Arrange the cooled green beans on a platter or in a wide bowl. Drizzle about two-thirds of the dressing over the beans and toss gently until evenly coated.
- 4
Add the toppings: Scatter the pitted Kalamata olives generously over the beans. Sprinkle with the crumbled vegan feta, fresh dill, parsley, and chilli flakes.
- 5
Finish and serve: Drizzle with the remaining dressing over the top. Garnish with extra fresh herbs and a pinch of black pepper. Serve at room temperature or lightly chilled — the flavours will deepen and become even more delicious after standing for 10–15 minutes! Enjoy!