Mediterranean Green Bean Salad
This green bean salad is amazing – full of Mediterranean flavors like feta, toasted almonds, tomatoes, briny olives, and a delicious lemon herb dressing to tie it all together. A perfect side dish for weeknight meals. The best part is this salad comes together in a single skillet so clean-up is also a cinch!
Green beans are in season and on sale at Safeway. Pick up fresh, locally grown Colorado green beans to make this delicious green bean salad for your family this week. No mushy green beans here. Instead, we have crisp, perfectly tender green beans topped with savory Mediterranean-inspired flavors for an incredibly easy side dish.
I love green beans and love experimenting with different ways to prepare them. I usually just toss with toasted almonds, olive oil, and lemon, but I wanted to add a little pizzazz to my green beans so I added feta, tomatoes, and olives and made a zesty lemon-herb dressing using fresh basil and parsley from the garden. The result is this flavorful salad that the whole family loved!
I paired it with a pan-seared tuna steak for an easy low carb and flavorful meal in under 20 minutes!
Ingredients
- 1 pound green beans, trimmed and cut into 2 to 3″ long pieces
- 1/3 cup sliced almonds, toasted
- 1/4 cup water
- 1/2 teaspoon kosher salt
- 1/4 cup Kalamata olives, sliced
- 1/2 cup cherry tomatoes, halved
- 1 shallot, thinly sliced (about 1/4 cup)
- 1/4 cup feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 3 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fresh cracked black pepper
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh basil, minced
- lemon zest from 1/2 lemon
You can also toss in toasted pine nuts, or sub the almonds for pine nuts if you’d like. They add a delicious rich flavor to the salad.
Add these items to your Safeway shopping list for grocery delivery or pickup, here or by clicking the buy now button below.
How to Make a Mediterranean Green Bean Salad
Heat a large skillet over medium-low heat. Add the sliced almonds and cook for 3 to 5 minutes until slightly browned and toasted. You can stir or shake the pan to ensure the almonds do not burn. Once golden, remove from the pan to a small bowl to cool.
In the same skillet over medium heat, place the green beans, 1/4 cup water, and 1/4 teaspoon of salt. Cover the skillet and cook the green beans and cook for 7 to 9 minutes until the green beans are bright green and tender. You can shake the pan or stir the green beans a few times while cooking. Watch the water and when it disappears, be sure to remove the green beans as they can scorch. Remove the skillet from the heat and set it aside.
Meanwhile whisk together the olive oil, Dijon mustard, lemon juice, fresh parsley, basil, salt, and pepper until combined.
To the skillet, add the halved tomatoes, sliced Kalamata olives, sliced shallot, crumbled feta cheese, and half of the toasted almonds. Pour the dressing over the salad and toss to combine.
Plate on a serving platter and garnish with fresh lemon zest and the remaining almonds.
Mediterranean Green Bean Salad
Ingredients
- 1 pound green beans trimmed and cut into 2 to 3" long pieces
- 1/3 cup sliced almonds toasted
- 1/4 cup water
- 1/2 teaspoon kosher salt
- 1/4 cup Kalamata olives sliced
- 1/2 cup cherry tomatoes halved
- 1 shallot thinly sliced (about 1/4 cup)
- 1/4 cup feta cheese crumbled
- 3 tablespoons extra virgin olive oil
- 3 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fresh cracked black pepper
- 1 tablespoon fresh parsley minced
- 1 tablespoon fresh basil minced
- lemon zest from 1/2 lemon
Instructions
- Heat a large skillet over medium-low heat. Add the sliced almonds and cook for 3 to 5 minutes until slightly browned and toasted. You can stir or shake the pan to ensure the almonds do not burn. Once golden, remove from the pan to a small bowl to cool.
- In the same skillet over medium heat, place the green beans, 1/4 cup water, and 1/4 teaspoon of salt. Cover the skillet and cook the green beans and cook for 7 to 9 minutes until the green beans are bright green and tender. You can shake the pan or stir the green beans a few times while cooking. Watch the water and when it disappears, be sure to remove the green beans as they can scorch. Remove the skillet from the heat and set it aside.
- Meanwhile whisk together the olive oil, Dijon mustard, lemon juice, fresh parsley, basil, salt, and pepper until combined.
- To the skillet, add the halved tomatoes, sliced Kalamata olives, sliced shallot, crumbled feta cheese, and half of the toasted almonds. Pour the dressing over the salad and toss to combine.
- Plate on a serving platter and garnish with fresh lemon zest and the remaining almonds.
What to Serve with Mediterranean Green Bean Salad
Green beans are a perfect side for grilled and pan-roasted meat and seafood. I served it with a pan-seared tuna steak and it was a delicious low-carb meal that was full of flavor and filling. Here are some other dishes that would pair nicely with the salad.
The Best Grilled Tri-Tip Steak
Keto Chicken Piccata With Lemon Wine Caper Sauce
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