Fresh Green Bean Salad with Tomatoes Feta and Toasted Walnuts

Fresh Green Bean Salad with Tomatoes, Feta, and Toasted Walnuts! That is a long name for a salad...but this is a salad worthy of every letter used! Why? Because it is so delicious! And what an enjoyable way to enjoy green beans...

This salad is one of our very favorite non-lettuce salads!

And one you will want to remember anytime you have green beans coming off the vines almost daily. Just pick a colander full, get a pot of water on for the blanching process, and begin the magic. You will never eat a better green bean salad than this one, it is more than just delicious. It is mildly crunchy green beans, with sweet tomatoes, salty Feta, and a wonderful vinaigrette, not to mention the toasted walnuts mixed in. 

This salad is so good that one year I made it using some frozen green beans we had put away from our garden. I let them thaw slowly in the refrigerator overnight, and just like when made with fresh green beans, it was wonderful. We love having more vegetables on the table for our meals, and a salad like Fresh Green Bean Salad with Tomatoes, Feta, and Toasted Walnuts is perfect. It is also one of the many non-lettuce salads we enjoy often. 

This is simple, even the blanching step is a snap. 

We have made this salad with an ice maker and without. But if you are like me and currently have no ice maker available, you do have a couple of choices. You can make ice the old fashion way (and this salad is worth it!) or you can complete the alternative plan we have worked out!

With no ice maker or ice on hand,  simply drain and cover with cold water. In 2 or 3 minutes, drain and cover again with cold water. Repeat the waiting time, then drain well and spread on a shallow baking pan, and set in the freezer to chill completely. Set a timer for 10 minutes. At that point, your green beans should be cold and you can finish the recipe! I have used this process from time to time, for this delicious salad and other blanching needs. See, easy! And with this process there is no reason not to make this salad. 

Some thoughts on this recipe:

While this salad is best served fresh, leftovers are quite delicious. You may notice a softening of the green beans and walnuts, but still crunchy and delicious. 

Not a Feta fan? Try substituting Hazelnuts and Blue Cheese for a completely different salad!

For busy times, feel free to blanch the green beans the day before and assemble the salad right before serving. 

Ingredients needed for this recipe:

• fresh green beans
• grape or cherry tomatoes
• onion
• oil
• red wine vinegar
• garlic salt
• salt
• pepper
• mustard, ballpark style is fine
• sugar
• Feta cheese
• toasted walnuts

You will also need the following:

• large pan with lid
• measuring cups
• measuring spoons
• cutting board
• kitchen knife
• colander
• whisk
• large mixing bowl
• large platter or serving dish

Now we are ready to begin!

Fresh Green Bean Salad with Tomatoes, Feta, and Toasted Walnuts
adapted from: Mel's Kitchen Cafe

UPDATED: 03.03.2024

1 pound fresh green beans - you could use more there is plenty of dressing
1 c halved grape or cherry tomatoes
1 T minced onion

1/4 c oil - I used avocado oil
3 T red wine vinegar
1/8 t garlic salt
1/8 t salt - plus additional salt for blanching
fresh ground pepper to taste
1/4 t sugar
1/4 t prepared mustard - I used plain old deli-style yellow

1/4 -1/2 c Feta cheese crumbles 
1/4 - 1/2 c broken toasted walnut pieces 

Blanching process:

Bring a large pan of water to a rolling boil.
Add 1 T salt.
Set timer for 5 minutes.

Add green beans, and cover the large pan with a lid.
Stand and watch the pot, as soon as a rolling boil is reached, remove the lid.

Let boil, stirring constantly to keep beans moving.
When the timer sounds, drain in a colander in the sink.

Cover the green beans with ice and cold water to chill quickly.

When chilled, drain well

Assemble the salad:

Combine dressing ingredients in a large mixing bowl, whisk to mix together. 

Add tomatoes, and stir to coat the tomatoes with dressing.

Add green beans, and stir to combine the ingredients well.

Add the crumbled Feta, stir one more time. 

Arrange on a serving platter, scatter walnut pieces over the top. And serve.

Storage options for Fresh Green Bean Salad with Tomatoes, Feta, and Toasted Walnuts. Store covered in the refrigerator for up to three days. You will find a change in texture, but the delicious taste will remain!

UPDATE:  For your convenience, a "copy and paste" version of Fresh Green Bean Salad with Tomatoes, Feta, and Toasted Walnuts has been included below. 

You may also enjoy: 

Shaved Brussels Sprouts and Apple Salad with Pecans. 

 

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Printable "copy and paste" version:

Fresh Green Bean Salad with Tomatoes, Feta, and Toasted Walnuts
adapted from: Mel's Kitchen Cafe

UPDATED: 03.03.2024

1 pound fresh green beans - you could use more there is plenty of dressing
1 c halved grape or cherry tomatoes
1 T minced onion

1/4 c oil - I used avocado oil
3 T red wine vinegar
1/8 t garlic salt
1/8 t salt - plus additional salt for blanching
fresh ground pepper to taste
1/4 t sugar
1/4 t prepared mustard - I used plain old deli-style yellow

1/4 -1/2 c Feta cheese crumbles 
1/4 - 1/2 c broken toasted walnut pieces 

Blanching process:

Bring a large pan of water to a rolling boil.
Add 1 T salt.
Set timer for 5 minutes.

Add green beans, and cover the large pan with a lid.
Stand and watch the pot, as soon as a rolling boil is reached, remove the lid.

Let boil, stirring constantly to keep beans moving.
When the timer sounds, drain in a colander in the sink.

Cover the green beans with ice and cold water to chill quickly.

When chilled, drain well

Assemble the salad:

Combine dressing ingredients in a large mixing bowl, whisk to mix together. 

Add tomatoes, and stir to coat the tomatoes with dressing.

Add green beans, and stir to combine the ingredients well.

Add the crumbled Feta, stir one more time. 

Arrange on a serving platter, scatter walnut pieces over the top. And serve.

Storage options for Fresh Green Bean Salad with Tomatoes, Feta, and Toasted Walnuts. Store covered in the refrigerator for up to three days. You will find a change in texture, but the delicious taste will remain!

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