Green bean salad with olives, tomatoes and feta

    3 hours 40 min

    This is a great salad for a crowd or buffet table. Allow the green beans to absorb some of the dressing before serving. In fact, best if you can let the flavours marinate together overnight.

    1 person made this

    Serves: 10 

    • 900g fresh green beans, trimmed
    • 60ml olive oil
    • 2 cloves garlic, minced
    • 135g green olives, pitted and sliced
    • 2 tomatoes, seeded and chopped
    • 2 tablespoons red wine vinegar
    • 1 tablespoon freshly chopped oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 225g crumbled feta
    • 1 bunch fresh oregano sprigs

    Prep:30min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr40min 

    1. Bring a large pot of salted water to the boil over medium heat and add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
    2. Heat the olive oil in a frying pan over medium heat. Cook garlic in the oil for about 30 seconds. Remove the pan from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs.
    3. Best if chilled in the fridge for at least 3 hours before serving.

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    Reviews in English (59)


    I tried this cold and hot, and I like it much better hot! If you do try it as a salad, I'd recommend adding a little more vinegar since there's not much dresing for 2 lb. of beans. Also, hot or cold, I think 8-10 minutes is too long to cook the beans. 3-5 minutes is plenty if you like your beans cooked but not mushy.  -  25 Mar 2008  (Review from Allrecipes US | Canada)


    Double Wow! I made this refreshingly cool, colorful dish a day ahead for a Labor Day get together of some major 'foodies' - got rave reviews and was named "MVC" - Most Valuabe Cook - of the day! I had tiny pearl to grape size red and yellow tomatoes so I just crushed them slightly when I added them to the marinade ingredients. The dainty tomatoes really enhanced the presentation! Our small town did not have fresh oregano to offer, so I took a chance with dried oregano - the taste was still great. Also had to use regular olives this time - but this dish is a classic - it can be tweaked many ways with successful results. Will make again soon with the fresh herbs - and then again and again and . . .  -  03 Sep 2007  (Review from Allrecipes US | Canada)


    This was a terrific combination of flavors. I made some substitutions, though: instead of fresh seeded tomatoes, I used oil-packed sundried tomatoes as the flavor is more intense, and I omitted the olives (only because I was also serving a pasta salad with fresh tomatoes and kalamata olives and didn't want the salads too similar). And the cooking time for the beans is way too long: 3-4 minutes is sufficient. Be sure the pepper is freshly ground and fairly coarse too. I love balsamic vinegar and wanted to use it rather than the red wine vinegar, but I think the lighter flavor of the red wine vinegar was a good choice. All in all, a refreshingly different salad.  -  06 Jun 2010  (Review from Allrecipes US | Canada)