This flavor-packed Greek green bean salad is the ultimate low-carb, low-calorie, gluten free dish. Make ahead and serve it at room temperature. And if you’re serving a crowd, this is a great one to add to your Mezze choices!
This is what I call a “stupid easy recipe.” It’s the kind of no-fuss dish that I imagine Greek Yiayias whipping up on a whim. But this simple Greek green bean salad is so much more than the sum of its humble parts.
Why this Green Bean Salad works?
Greeks, as do other people of the Mediterranean, like their beans more on the tender, well-done side. But to make sure they keep their bright color, the green beans are transferred to an ice bath after the first 5 minutes of cooking. This is really when most people here in the States consider them ready. But in this green bean salad recipe, we go an extra step and return them back to the the boiling water to finish cooking.
The result is velvety tender green beans that are slightly sweeter and ready to take on more flavor.
And to ensure best flavor, while the green beans are warm, we toss them with a garlicy, zesty dressing using my favorite Early Harvest Greek extra virgin olive oil and fresh lemon juice. A sprinkle of feta and chopped olives round things up perfectly.
Make this Greek bean salad recipe ahead
This green bean salad is the perfect side dish in my book. It is usually served at room temperature, and you can prepare most of it the night before, and simply add the finishing touches before you serve.
Watch How I make this Green Bean Salad
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Greek Green Bean Salad Recipe
- Total Time: 25 minutes
- Yield: Serves 4 or more 1x
Description
Greek Green Bean Salad Recipe. Perfectly tender, flavor-packed green bean salad prepared Greek style. A garlicy, zesty dressing pulls it together, and a sprinkle of feta and chopped marinated olives take it to a new level of delicious.
Ingredients
- Water
- 1 lb green beans, trimmed
- Salt and pepper, to taste
- Crushed red pepper flakes, optional, to taste
- Quality crumbled feta cheese, to taste
- 2 tbsp (or more to your liking) pitted olives, chopped
For dressing
- 2 tbsp Early Harvest Greek extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 to 2 garlic cloves, minced
- 2 tbsp chopped fresh dill
- 1/2 tsp sweet Spanish paprika
- Salt and pepper, to taste
Instructions
- Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
- Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain well.
- Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
- Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.
Notes
- Make ahead instructions. You can cook the green beans and toss in dressing the night before, if you like. Keep in fridge in tightly covered glass container. Remove from fridge and follow step #4 -> Transfer to serving platter and add crushed pepper flakes, feta and olives. Serve at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Greek
Early Harvest Greek Extra Virgin Olive Oil
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This was delish! Grateful I found your website, I’ve been looking for yummy, flavorful food that is simple to cook and this site hits the spot. I’ve already ordered items from your shop, can’t wait to use them and go full Med cooking in my kitchen! Thanks 🙂
Thank you, Tina! We’re so happy to have you here :).
I love your recipes and this one is no exception. Delicious!
Thanks so much!
I made this, it was incredible! I used 3 different types of olives. I loved it at room temperature and served cold…..thank you!
Awesome! Thank you, Allysha!
I made this side dish yesterday & everyone (kids included!) were wowed! The flavors mingled deliciously and the bright green color of the green beans remained. I’m a huge fan of olives & keep on hand a variety, so to save a bit of time I used an olive tempinade. I will definitely make this again! Thank you for all of your yummy & easy to follow recipes!
My pleasure!! So glad you and the family enjoyed this one!
I made this dish for a dinner party yesterday with the lemon chicken, the Greek Roasted Potatoes (to die for) tzatziki and 3-ingrediant Greek Salad. I followed the recipe exactly, yet the green beans turned brown. I made a 2nd batch of green beans and tossed them in just before serving with the original plate, just so I would have a more visually appealing dish. What might have I done wrong? Loved the flavors in spite of the visual. . . .When are you going to have a cookbook?
I made this for a dinner party and everybody like it! So easy to make.
Wonderful, Joanne!
Just one question. In the picture there seems to be another ingredient that is not listed (perhaps marinated sliced mushrooms). Really adds to the eye appeal. Looks and reads delicious.
Those are actually chopped olives. You can use just pitted kalmata olives or an olive variety including green olives.
Looks delicious. Just one question. In the picture there seems to be another ingredient that is not listed (perhaps marinated sliced mushrooms). Really adds to the eye appeal.
Those are actually just another variety of olives.
can you make this a head of time – if so should it be refiregerated
Sure, Kathy! You can make it one evening in advance and refrigerate. If you want, you can cook the green beans, but rather than assembling the entire salad with the dressing and toppings etc. do that bit the day you are planning to serve it.
Company coming tomorrow. Making this ahead of time. Husband loved it the first time I made it. Delicious!
So glad to hear it!
I clicked “Roasted Vegetables Barley” and got taken to Green Bean salad?
Hi Rob, here’s the link for that one: https://www.themediterraneandish.com/roasted-vegetables-barley-recipe/
Amazingly delicious!!! Everything goes together so well. Husband and I loved it.
Awesome, Kathy! Thanks so much
I just made this tonight. I didn’t have the chance to try it cool, but it was great warm! I used frozen green beans and dried dill (2tsp). I will make this again!
Jill, thanks so much for giving this a try! Glad you enjoyed it!
Going to try this; sounds great. Always looking for a new green bean recipe.
Enjoy, Mary!
Tried the Greek green bean salad tonight. Y.U.M!!!!!
Also made the Apple Cake. Didn’t have walnuts, so I used pecans. Another Y. U. M!!!
Really enjoy so many of your recipes. Easy and healthy.
THANK YOU!
Thank you so much, Diann! I am so glad you’re enjoying the recipes
Looking forward to try green beans recipe
Thanks