Green Bean, Tomato and Feta Salad

This green bean, tomato and feta salad was inspired by the garden on the day the green beans, cherry tomatoes and basil were ripe at the same time. It turned out so well, we’re now making it year round with frozen green beans.

green bean tomato feta salad
Multi coloured beans and tomatoes look very pretty but use whatever you have on hand.

Also Read: How to Blanch Green Beans, Classic Three Bean Salad, Sausage and Green Bean Sheet Pan Dinner

This recipe builds on the Bean and basil salad from a couple of summers ago. The tomatoes and feta are the new twist, I thought they’d go great with the green beans and basil. And they do, they really do! Seriously green beans and basil should get married, it’s a super combination.

close up green bean salad
This is what summer tastes like!

Recipe for Green Bean, Tomato and Feta Salad

close up green bean salad
Print Recipe
5 from 3 votes

Green Bean, Tomato and Feta Salad

An attractive and tasty salad perfect for gardeners when beans, tomatoes and basil are ripe.
Prep : 15 mins
Servings: 4
Author: Getty Stewart


  • 2 cups chopped green beans (1/2 inch pieces) fresh, frozen or canned
  • 1 cup sliced cherry tomatoes
  • 2 Tbsp shallots or diced onions
  • 2 Tbsp chopped fresh basil
  • 1/3 cup crumbled feta cheese


  • 1/3 cup canola oil
  • 2 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • If using fresh, raw beans, bring a large pot of water to boil, add beans, return water to boil and boil for 3 minutes or until done to desired tenderness.
  • Cool beans in ice water to prevent continued cooking. Drain well.
  • Toss beans with tomatoes, onions, basil and feta cheese.
  • In a separate small jar, mix oil, lemon juice, mustard, cayenne pepper, salt and black pepper. Shake vigorously.
  • Pour on top of bean mix.
  • Serve immediately or store in fridge for up to 24 hours to let flavours blend. This salad will last up to 2 days in the fridge.


You could use frozen or canned green beans – no need to boil in water, simply thaw frozen beans and drain canned beans.
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Nutrition Facts (per serving)

Calories: 241kcal | Carbohydrates: 8g | Protein: 4g | Fat: 23g | Sodium: 468mg | Fiber: 2g | Sugar: 3g | Iron: 1mg
Course: Salad
Cuisine: American, European
Keyword: Bean Salad, Feta Salad, garden salad, Salad as Main Course
green bean tomato feta salad
The fresh basil adds great flavour and goes very well with the beans and tomatoes.

Raw or Blanched Beans?

Yes, you could use fresh, raw beans in this salad – trust me, I tried! Raw beans will squeak between your teeth and are just a little too chewy.  I know it’s a little more work and an extra pot – but I definitely recommend blanching or cooking them before tossing into this salad. Just 3 minutes of boiling is all it takes to give your beans a vibrant color and to make them perfectly, deliciously al dente.

Of course, if you’re using frozen beans or canned beans – you can add them straight in since they’re already pre-cooked.

Are Onions or Shallots Necessary?

Of course not – you do you! That said, even though I’m not a huge fan of raw onions, I think they are worthwhile in this salad. But just a little!

For a milder onion taste, I recommend using shallots or soaking red or yellow onions in ice water for 10 minutes to take out some of their harsh bite.

Can I Make it Dairy Free?

If feta is not in your repertoire, no problem – there’s plenty of flavour in this recipe. You may want to add a touch more salt to your dressing – but try it first and see what you think.

green bean tomato salad no feta
Lots of flavour and still a stunning salad without the feta.

What’s your favorite green bean recipe? I’d love to add more green bean recipes to my family meal plan!

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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  1. Getty! This on the menu for tomorrow. I have some fresh beans from a CSA, I’ll pick up some tomatoes and voila! The last few weeks my parents have made it a ritual to come over every Wednesday or Thursday. I’ve been making some fun stuff like creamy dill potatoes, Shel’s prairie Greek salad, cucumber and cabbage slaw!

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