Close up of Green Bean Salad with Cherry Tomatoes and Feta in a white salad bowl, ready to be served
Print Recipe
4.72 from 7 votes

Green Bean Salad with Cherry Tomatoes and Feta

Recipe video above. This is a great salad to make in big bowls for gatherings! Also ideal to prep ahead for the week - it lasts for days undressed.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Western
Keyword: cherry tomato salad, green bean salad
Servings: 8
Calories: 166.22kcal
Author: Nagi | RecipeTin Eats


  • 1 lb / 500g green beans , trimmed
  • 350g / 12oz cherry tomatoes , halved
  • 1/2 red onion , finely sliced
  • 120g / 4oz feta , crumbled


  • 2 tbsp lemon juice (or white wine vinegar)
  • 6 tbsp extra virgin olive oil (adjust to taste)
  • 1 1/2 tsp dijon mustard
  • 1 garlic clove , minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.

Cook Beans

  • Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and simmer for 2 minutes (tender) to 3 minutes (tender).
  • Drain in colander then run under cold tap water to cool (or plunge into bowl of ice water).
  • Drain well then pat dry with clean dish towels.

Assemble salad

  • Place beans in a bowl with tomato and onion. Drizzle with dressing, then toss. Garnish with feta. Serve!


To make ahead / store - keep dressing separate, salad can remain in fridge for 3 to 4 days. Once dressed, it's still lovely the next day - unlike other salads, it doesn't die into a watery mess!
Makes enough to serve 6 people as the primary side salad at a meal. At a gathering with other sides, it will serve 10 to 14. 


Calories: 166.22kcal | Carbohydrates: 7.93g | Protein: 3.94g | Fat: 14.04g | Saturated Fat: 3.81g | Cholesterol: 13.79mg | Sodium: 338.3mg | Potassium: 250.43mg | Fiber: 2.13g | Sugar: 4.2g | Vitamin A: 718.79IU | Vitamin C: 20.03mg | Calcium: 106.15mg | Iron: 1.11mg