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
More Recipes to Try:
Simple Pasta with Peas and Pancetta
Been making green bean salads for decades and didn’t think there was anything new under the sun in that department. The blanching, shocking and recooking creates a bean with great texture. The dressing is perfect. Many thanks for teaching an old dog a new trick.
Love this recipe. Your recipes are my go to favorites. Always a hit and healthy!
Thank you. This is a beautiful serving dish. Where did you purchase?
I served this for Thanksgiving and it was a huge hit! The dressing and olives put it over the top and every bit of it got eaten.
Awesome! Thanks, Dina!
Best green beans recipe. It does make a difference when you pick
It into cold bath and then continue to boil. They were crisp and so tasty
Thanks, Susan!
These are the best green beans I have ever made. Super easy and super yummy.
I have always found green beans really boring. I decided to give this recipe a try and wow…amazing. All your dishes are flavorful. We went back for seconds. Who does that with green beans? Lol. You will with this recipe lol
I don’t like fresh green beans, but because of this recipe….. I now do. We loved this recipe. My husband said I need to make it all the time.
Yay! So Glad to hear that, Brenda!
Delicious! Used fresh, locally grown green beans. Basil & Dried Tomato feta cheese and had to substitute 2 tsp. of dried dill for the fresh dill. I will definitely make this dish again, especially if fresh green beans are available.
this is a great recipe thank you for sharing.
If you want to preserve the greenness of your green beans just add a tablespoon of milk to the water and you can cook them till done and they will maintain their colour
Very interesting! Thanks for the tip, Momo!
Suzy,
Last Friday I made your Baharat Chicken for 60 people. I cook on Fridays for our Church recovery ministry. The chicken was served with 40 pounds of purple onion and roasted potatoes. Also served caramelized carrots with this as a vegetable. Just wanted you to know that everyone said “It was the bomb.” in their language it was over the moon great. Thank you so much for sharing the recipe. I had to make some adjustments since I was cooking two cases of jumbo thighs It took a lot more seasoning with the Baharat spices. But it was phenomenal.
I also have made the lemon chicken for the same amount of people. I served that with the cannellini beans with the Allepo Pepper and the Parmesan Cheese and the other cheese. The chicken was so tender it was melting in your mouth great.
A couple of weeks previous to these two occasions I serve the chicken made with the Harissa. That was fantastic as well. Following your recipes has helped to expand the textures, spices, and the variety of tastes I can offer our participants.
Wow, Maureen! This is so wonderful to hear!! Thank you so much for taking the time to share this message with me. It’s truly why I do what I do :).
Have made this several times and everyone loves it. Very unique and delicious!
Thanks, so much, Ciana!
So easy and so delish. Tastes more complex than recipe is! Replacing our usual green bean casserole with this for thanksgiving this year! Yum.
Awesome! Have a great Thanksgiving!
I laughed when you called this recipe “stupid easy” but it really is! I just made this for lunch and it’s really good – I would have never expected it to be this good! I used Aleppo pepper on top (along with S&P) and added the sweet paprika to the dressing as you suggested. I didn’t have any olives on hand (will add next time) but I did add a generous serving of feta. I used frozen green beans since it’s what I had. I don’t know what it tastes like cold since I ate it almost immediately!
Thanks for the “stupid easy” recipe. I’ll be making this often!
Lol! So glad you enjoyed it, Sue!
Another great recipe! Such a delicious salad! Thanks so much!!!!
Can I use frozen green beans for this? Do I still boil them the same way?
Hi, this looks delicious! I am not a fan of dill, though. Is there a good substitute you recommend? Or should I just omit? Thanks!
Enjoy, Nina. You can change things up with this recipe trying other herbs you might enjoy like mint or parsley