Green Bean and Feta Salad: Fresh Mediterranean Summer Salad
A vibrant Mediterranean salad with skillet-cooked green beans, sweet roasted red bell pepper, and creamy feta. Quick to make and perfect for picnics or potlucks, this salad balances crisp, tender vegetables with salty feta for a light, flavorful side dish.
Ingredients
- 2 teaspoons olive oil
- 1 red bell pepper, chopped
- 1 tablespoon minced garlic
- Salt and ground black pepper
- 1 pound green beans, cut into 1-inch pieces
- ¼ cup low-sodium vegetable broth plus 1 teaspoon white grape juice (or non-alcoholic white wine)
- ¼ cup crumbled feta cheese
Instructions
- Heat olive oil in a skillet over medium-high heat
- Add chopped red bell pepper and garlic; cook until softened, about 3-5 minutes
- Stir in green beans, cover skillet, and let cook for 10 minutes
- Uncover and stir in the vegetable broth and white grape juice mixture; cook until beans are tender but still crisp
- Add crumbled feta cheese; gently toss to combine
- Season with salt and freshly ground black pepper
- Remove from heat and let rest for 5 minutes before serving
Notes
Use haricots verts for a more delicate texture
Swap fresh red bell pepper with roasted for smoky depth
Ensure feta cheese is halal-certified if required
This salad holds at room temperature for up to 2 days
Add flaky sea salt before serving for a finishing touch
Swap fresh red bell pepper with roasted for smoky depth
Ensure feta cheese is halal-certified if required
This salad holds at room temperature for up to 2 days
Add flaky sea salt before serving for a finishing touch
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 10gProtein: 8gFat: 11gSaturated Fat: 4gCholesterol: 30mgSodium: 120mgFiber: 2gSugar: 2g
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