Greeky Green Bean Salad

Green beans are available nearly year-round, and are at their absolute best in the Spring and Summer Months. Peaking around May-September, you’re going to want to have this recipe on hand when the price drops and the farmers markets and produce aisles are busting with beans.

This gorgeous greek green bean salad is quick, easy, and plate-licking-ly delicious! (pretend that’s a word)

Hope you like it!

How to make Greeky Green Bean Salad


  • 1-pound green beans ends trimmed
  • A handful of cherry or grape tomatoes halved
  • A quarter of a small red onion, finely chopped
  • 10 Kalamata olives halved
  • Feta cheese, to taste and crumbled
  • 5 dried figs, thinly sliced
  • A quarter cup of toasted walnuts, chopped
  • Half of a bell pepper, thinly sliced
  • 2 tablespoons finely chopped fresh mint


Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl.

Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.