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Lemony Green Bean Almond Feta Salad

A fresh and crunchy salad featuring tender green beans, toasted almonds, salty feta, and a bright lemon-Dijon dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 165
Ingredients Method Notes

Ingredients
  

For the salad
  • 1/3 cup sliced almonds Toasted until golden.
  • 1 lb green beans, trimmed and cut into 2 to 3 inch pieces Fresh green beans are recommended.
  • 1/4 cup water Used for cooking the green beans.
  • 1/2 tsp fine sea salt, divided 1/4 tsp for cooking, remaining for the dressing.
  • 1/4 cup crumbled feta, divided Add more crumbles for garnish.
  • 3 to 4 pieces large basil leaves, torn or chopped Fresh basil enhances flavor.
  • zest from 1/2 lemon lemon zest Adds brightness to the dish.
For the dressing
  • 2 Tbsp extra-virgin olive oil Base of the dressing.
  • 1 Tbsp lemon juice (about 1/2 lemon) Adjust for taste.
  • 2 tsp Dijon mustard Creamy condiment for dressing.
  • 1 clove small-to-medium garlic Minced garlic for flavor.
  • to taste black pepper Freshly cracked for seasoning.
  • pinch red pepper flakes Optional for a bit of heat.
  • 1/4 tsp fine sea salt Remaining salt for dressing.

Method
 

Toast the Almonds
  1. Set a large skillet over medium heat and add the sliced almonds. Stir often to prevent burning until they smell fragrant and look golden at the edges, about 4 to 6 minutes.
  2. Transfer the toasted almonds to a bowl to cool.
Cook the Green Beans
  1. Return the skillet to medium-low heat, add the green beans, water, and 1/4 teaspoon of salt.
  2. Cover and cook for 7 to 10 minutes, stirring occasionally, until the beans are nearly tender.
  3. Uncover the skillet, raise the heat to medium-high, and cook for another 2 to 5 minutes until the liquid has evaporated. Remove from heat.
Whisk the Dressing
  1. In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, black pepper, red pepper flakes, and remaining salt until blended.
Toss the Beans with Dressing
  1. Pour the dressing over the warm beans. Add toasted almonds and half of the feta, then toss gently to coat the beans.
  2. Taste and adjust seasoning with more lemon juice or black pepper, if desired.
Finish and Serve
  1. Transfer the salad to a serving dish. Top with remaining feta, torn basil, and lemon zest. Serve immediately.

Notes

This salad is best served immediately for texture. Store leftovers in an airtight container for up to 3 days. For best results, keep toasted almonds and basil separate until serving.