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!
Servings 5 servings
Calories
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.