Description
Perfectly tender Greek-style green bean salad with a zesty garlic-lemon dressing, finished with feta and olives for a bold, savory flavor.
Ingredients
- 1 pound green beans, trimmed
- Kosher salt
- Black pepper
- Crushed red pepper flakes (optional), to taste
- Quality crumbled feta cheese, for garnish
- 1/4 cup pitted Kalamata olives, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 to 2 garlic cloves, minced
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon sweet Spanish paprika
Instructions
1. Bring a large pot of water to a boil over high heat and prepare a large bowl of ice water nearby.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, dill, paprika, salt, and pepper to make the dressing and set aside.
3. Add green beans to boiling water and cook for 5 minutes, then transfer them to the ice bath for 5 minutes while keeping the water boiling.
4. Return the beans to the boiling water and cook until tender, about 10 more minutes, then drain and pat dry.
5. Transfer warm beans to a bowl and toss with salt and pepper.
6. Whisk the dressing again and pour over the beans, tossing well to coat.
7. Transfer to a serving platter and top with crushed red pepper flakes, feta cheese, and chopped olives.
8. Serve at room temperature.
Notes
For best texture, use the double boiling method with an ice bath to keep beans tender but not mushy.
You can prepare the beans and dressing a day ahead; store in the fridge and add feta and olives just before serving.
Use high-quality olive oil and feta for the best flavor.
Adjust garlic, lemon, and spice levels to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 301mg
- Fat: 11.6g
- Saturated Fat: 3.1g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 9.7g
- Fiber: 3.5g
- Protein: 4.3g
- Cholesterol: 12.6mg