Green Bean Salad -Greek Style

Time to cut back the oregano before it overtakes the entire garden, it’s growing like a weed in it’s little corner of the world.  Speaking of the world, last Friday I shared a French inspired recipe for a sable breton galette and this week I’ve moved on to Greece with my Greek inspired green bean salad with a generous variety of fresh herbs from my garden.  In addition to fresh oregano, which is traditional in a Greek salad, all kinds of fresh herbs work well in this salad – I added a combination of lemon basil, parsley, summer savory and tarragon.  I love the flavors of fresh herbs in a green bean salad so when I found this recipe from the University of Wisconsin School of Medicine and Public Health for Green Bean and Tomato Greek Salad under a recipe section which refers to ‘a healthier you’,  I thought of the fresh green beans and tomatoes I picked up at the market and a healthier me.  I made a few adaptions to the recipe, mostly all in the dressing part of the recipe and I also added a few sliced cucumbers.  While my husband and son were happily playing in a golf tournament over the weekend, I enjoyed a plate of this Greek style green bean salad all to myself for dinner last night with no worries about grilling up a piece of chicken or steak to go along side.  There is nothing I like more on a warm Summer evening than a simple dinner featuring a few of my favorite veggies -green beans, tomatoes and cucumbers.

Green Bean Salad -Greek Style

Yield: 6 servings

Adapted from the University of Wisconsin School of Medicine and Public Health, Carbone Cancer Center.

Ingredients

  • 1 pound fresh green beans, ends snipped
  • 2 cups cherry tomatoes, cut in half
  • 1/2 cup thinly sliced red onion
  • 2 cups thinly sliced cucumbers
  • 3/4 cup light feta cheese, crumbled
  • for the dressing
  • 2 tablespoons sherry vinegar, or red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup, mixed finely chopped fresh herbs, I used oregano, tarragon, lemon basil, and parsley
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Cook the beans in salted boiling water until crisp-tender, drain and place in a bowl with ice water.
  2. Drain the beans when they are chilled and place in a large bowl.
  3. Add the tomatoes, red onion, cucumbers and feta cheese.
  4. make the dressing
  5. Whisk together the vinegar, olive oil, herbs, lemon juice, salt and pepper to taste.
  6. Pour the dressing over the green bean salad and toss to mix.
  7. Add more salt and pepper if needed and serve.
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Comments

  1. A very healthy, colourful and delightful salad, Patty.

  2. Really lovely salad! I’ve been using more fresh oregano lately, and your salad looks like a perfect way to use it, plus love all of the other fresh herbs! Pinning this to my 4th of July recipe round-up!

  3. Such a colorful and delicious salad, Patty! I’d happily eat this every day for lunch :).

  4. I love this bright Greek flavored green bean salad. I think it’s funny how us bakers have a love hate relationship with healthy eating he he!

  5. With seasonal flavor, crunchy green beans, a touch of salty feta and vibrant herbs I’m charmed! My herbs are just beginning to take off and flourish and I can’t wait to cut them back! I spy little green tomatoes and buds on my green beans. This is a perfectly refreshing summer salad that I will be making as soon as my garden catches up with yours!

  6. Oregano is a tenacious little herb – if only my bashful rosemary could be so intrusive. This fresh, bright salad would be perfect for the near 90 degree weather we’re having today!

  7. I cut back some of my oregano yesterday. I went out to pick some for soup and I noticed how big they’d gotten. Can’t get any fresher and healthier than this salad–wish I had some for lunch!

  8. Such a gorgeous green bean salad! I love the flavors you have going on in this lovely dish, Patty.

  9. Summery ‘n yummy–nothing like fresh herbs in a salad! :) Thanks for reminding me to add tarragon to the mix!

  10. Nice salad Patty, indeed loaded of good things in it…the fresh herbs just sound delicious.
    Have a lovely week ahead :D

  11. What a beautiful salad! I love recipes that just highlight beautiful fresh ingredients. So pretty!

  12. Beautiful presentation.

  13. My kind of dinner too Patty! Greek salads are among my favorites and this one looks super good!

  14. LOVE the photos, Patty!! And what a great comforting salad for summer :)

  15. The weather here on the East Coast has been HOT and MUGGY! It’s just been too hot to cook. Last night we ate a salad for dinner! Your salad could easily be a dinner salad in my house…I’d just add a grilled chicken breast and hello dinner! Beautiful and fresh looking!

  16. Oooh, I love this salad…so healthy, vibrant and delicious. And I have plenty of oregano in my garden…the other herbs need to catch up!

  17. What a lovely, light salad to accompany any summer dish! Oregano is a perfect herb to use with these veggies. Reminds me of the fresh tomato salads with olive oil and oregano that we make during the summer.

  18. What a fresh, summery salad – makes me wistful for the warmer weather.

  19. One of the joys of cooking at this time of year is the multitude of fresh vegetables and fruit to choose from. And like you, I always enjoy the occasional meal that I have by myself, when I can make anything I like!

  20. Love this salad! I spent two weeks in Greece and ate a lot of Greek salads and still love them. Your spin looks refreshingly delicious, especially in this wicked hot weather we are having in the Bay Area. Hope your Saturday is going well!

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