Green Beans, Tomato and Feta Salad

MOTLOT / Green Beans, Tomato and Feta Salad
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Green Beans, Tomato and Feta Salad


  • 1 pound green beans
  • 3 tablespoons white vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  •  salt, pepper, parsley, mint, basil
  •  ¼ cup crumbled feta cheese
  •  1/3 cup slivered almonds
  •  1 hard boiled egg, finetly chopped
  •   2 tomatoes, chopped
  •   ¼ cup chopped black olives


  • Steam green beans till tender and bright green; drain, cool slightly; place in medium size bowl.
  • Whisk together the white vinegar, lemon juice, olive oil and herbs.
  •  Drizzle dressing on the green beans.
  •  Arrange the feta, tomatoes, almonds, egg, and olives on top.
  •  Serve at room temperature.

Mary-Beth says: “I love the way this salad looks with the toppings piled on top of the green beans. As you serve the toppings will get mixed in but be sure to get a picture when you set the bowl down on the table! I started making this salad in 1998 when I visited Well-Sweep Herb Farm in Port Murray, New Jersey. A friend and I spent the morning buying flowers and herbs and enjoying the peaceful beauty there. The kind folks at Well-Sweep included a few recipes, including this one, in their farm catalog.”

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