Mediterranean Green Bean Salad Recipe (2024)

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.

If you like bright and flavorful salad recipes, today's recipe is for you! Just like our popular Mediterranean salad and Greek salad, this green bean salad recipe calls for fresh vegetables and is full of flavor thanks to the tasty homemade Dijon dressing!

It's best to use fresh green beans within 7 days of purchasing them. Keep the beans in a container or a reusable plastic bag in the produce drawer of the fridge. Got a lot of green beans? Try our Greek green beans!

Ingredients and substitutions

• Green beans: I cut the beans into thirds for this salad, but you can also keep them whole. Make sure the beans are bright in color and crisp.
• Shallots: What makes this salad special is the shallot. Sliced and fried shallots are crispy and somewhat sweet, which would balance the flavors.
• Tomatoes: I used cherry tomatoes, but you can use grape tomatoes, or chopped roma tomatoes as well.
• Green onions and mint: For more flavor, we are bringing in the herbs. You can also use chopped parsley or cilantro.
• Walnuts: In addition to bring a bit of crunch to the salad, walnuts are also a good source of healthy fat.
• Kalamata olives: These add such nice flavor to the salad. Make sure they are pitted and halved.
• Feta cheese: It's always best to buy a block of feta and crumble it yourself. This way the feta tastes fresher and the texture is creamier.
• Dijon dressing: You're going to need dijon mustard, olive oil, lemon juice and garlic for this simple yet delicious dressing.

Using a slotted spoon, take the green beans out of the boiling water and immediately into a bowl of ice water. This way, the beans stay green and crisp.

Most green beans should cook within 8 minutes. However, if you try the beans after putting them in the ice water and they are still uncooked, put them back into the boiling water and cook for another 2 to 4 minutes. Then place them back in the ice water.

Step by Step Instructions

1. Make the dressing: In a small bowl mix the Dijon mustard with olive oil, lemon juice, garlic, salt and pepper.
2. Fry the shallots: Heat the olive oil in a pan and, once it's shimmery, fry the shallots until they are golden brown and crispy. Transfer them to a plate lined with a paper towel to absorb the excess oil.
3. Blanch the green beans: Bring a pot of water to a boil and season with salt. Add the green beans and cook for 8 minutes. Immediately transfer them to a bowl of ice water and let them be in the water for 5 minutes. Drain and dry thoroughly.
4. Assemble the salad: Place the green beans in a large shallow bowl and top with the tomatoes, olives, fried shallots, green onions, mint, walnuts, crumbled feta and the Dijon dressing.

It's also a delicious side for dishes such as Mediterranean shrimp, baked mahi mahi or pan seared salmon.

More delicious salad recipes

Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

Step-by-Step Recipe

More Salad Recipes