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A white platter with green bean salad, with red onions, tomatoes, and feta.
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Green Bean Salad with Pickled Red Onions and Feta
Prep Time
10 mins
 
A bright and balanced green bean salad with pickled red onions, sweet cherry tomatoes, crumbled feta, and fresh herbs.
Recipe Type: Salad
Keyword: green bean salad
Makes: 4 generous servings
Author: Elizabeth Stark
Ingredients
  • 1/2 a medium red onion sliced 1/8-inch thick
  • Zest of 1 lemon plus 1 tablespoon juice
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1 pound green beans, stem ends trimmed
  • 1 cup cherry tomatoes, halved
  • 1/3 cup crumbled feta
  • 1/4 cup minced herbs, such as parsley, dill, basil, oregano, or tarragon
  • Black pepper
  • Extra virgin olive oil, for drizzling
Instructions
  1. In a large mixing bowl, toss to combine the onion, lemon zest and juice, vinegar, red pepper flakes (if using), and 1/2 teaspoon salt. Set aside while you prep the other ingredients.
  2. Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Blanch the green beans just until vibrant green and tender, 1 - 2 minutes. Remove cooked beans from the water and immerse in ice water for 1 minute. Remove green beans from water, pat dry, and cup into 2-inch segments.

  3. Toss the green beans with the onions and pickling liquid. Fold in the tomatoes, feta, and herbs. If desired, arrange on a platter. Add salt to taste. Top with freshly cracked black pepper and a generous (1 - 2 tablespoon) drizzle of olive oil. Serve right away or keep in the fridge for up to 2 hours

  4. (See above for make-ahead instructions.)