Greek Green Bean Salad (and my Grand Return!)

by Megg

I’m baaack!  Sorry for the long blogging hiatus; I’ve missed you all so much!  It’s been a rough couple of months: a tough breakup, a long search for a new place to live, moving, problems with the electricity at the new place… well, let’s hope things go smoother from now on!  I have managed to keep cooking, and when I had time I photographed, so I have a huge backlog of posts that just need to be written and shared.   Please bear with me as I get things back on track!

Now, without further ado, here’s a recipe to kick things off!

Not long ago my mom surprised me with a bag of fresh green beans from her garden.  Cute, right?  I knew just the thing I wanted to try: a Greek green bean salad, chock full of feta cheese, tomatoes, olives, and more!

I’d made a similar salad from a recipe once, but that salad had a dressing made from kalamata olives, which ended up being thick and overwhelming.  The flavors were there, though, so I decided to simplify and toss all the ingredients together.

We enjoyed this salad with potato-wrapped salmon fillets, and you can bet I’ll be posting that recipe soon!

Greek Green Bean Salad
Recipe type: Salad
Serves: 4
A fresh and flavorful salad featuring tasty green beans and classic Greek flavors!
  • 1 pound fresh green beans, washed, trimmed, and cut into 2” pieces
  • 1 cup cherry tomatoes, washed and halved
  • cup pitted kalamata olives, halved
  • medium red onion, sliced thinly into 1” slices
  • cup feta cheese, crumbled
  • ⅛ cup red wine vinegar
  • 1 Tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Dash of lemon juice
  • cup extra virgin olive oil
  • Salt and pepper, to taste
  1. Prepare a steamer pot for the beans. Once the water is boiling, steam the green beans until just al dente, about 4 minutes. Transfer green beans to a large bowl.
  2. Add tomatoes, olives, red onion and feta to green beans and toss together. Chill until ready to serve.
  3. In a separate, small bowl, blend red wine vinegar, garlic, oregano and lemon juice. While whisking, slowly add olive oil in a constant stream. Season with salt and pepper to taste.
  4. When ready to serve the salad, remove from fridge. Pour dressing over the salad, tossing until evenly coated. Enjoy!


  • tofugirl

    Hooray!!  You’re back to posting!  Looks yummy 😀  And cute note from your mom!  It was awesome meeting you, sorry we were so disorganized about everything :)

    • Megg (PopArtichoke)

      Hey Carol! I had SO much fun hanging out with you guys! It was so great to meet you both! Don’t worry about the disorganization.. it ended up perfect, since my life has been crazy disorganized lately anyway. :) Hope you’re surviving the weather out there… ick!

  • ping kay

    Hey! Welcome back! Sounds like a lot on your plate but things always turn out right in the end. Chin up!
    I so need this salad for lunch today. Thanks for getting my yummybuds going. Off to the market to get me some ingredients! Thanks for sharing!

    • Megg (PopArtichoke)

      Hi Ping! Thanks for the encouragement. Did you end up making the salad?

  • Bentobird

    Helloooo and welcome back Megg!! What a beautiful recipe, perfect reflection of the lovely gift of organic green beans! Hope all is well with you. We are gearing up to move to California, so much to do….

    • Megg (PopArtichoke)

      Hi Jenn, thanks for your comment! I’m starting to recover from my rough couple of months.. I’m actually going to San Francisco (my first time in California) in just a couple days, so that should help! ^_^ Good luck with your move!

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