Bean and tomato salad with feta, red onion and parsley in a bowl
Mediterranean Recipe

Bean and tomato salad with feta

The beans are cooked al dente and immediately refreshed in cold water. Cherry tomatoes, red onion, parsley and feta are then combined with a vinaigrette made of red wine vinegar.

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Total time 30 min
Calories 285 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Cook green beans al dente and season to taste

Beans need enough salt water and must be cooked through completely, but they must retain their structure. refreshing in cold water stops the cooking process and preserves the colour. Season the still slightly warm beans first with the dressing, then they absorb vinegar, mustard and olive oil particularly well.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Bean and tomato salad with feta

Green beans, sweet tomatoes and salty feta make a satisfying summer salad. A mustard-herb dressing combines the vegetables without weighing them down.

Ingredients

4 servings

Method

  1. 1

    Prepare beans

    Wash the beans, cut the ends off and halve very long ones. Put a bowl of cold water in the pan.

  2. 2

    Cook the beans completely

    Boil plenty of salted water and cook the beans for 8 to 10 minutes depending on their thickness. They should be al dente but no longer raw. Drain and cool immediately.

  3. 3

    Emulsify dressing

    Mix olive oil, red wine vinegar, mustard, honey and garlic. Season to taste with salt and pepper.

  4. 4

    Mix salad

    Drain the beans well and mix with two thirds of the dressing. Carefully fold in the tomatoes, onion and parsley.

  5. 5

    Feta

    Crumble feta over the salad, add the remaining dressing and leave to stand for 10 minutes at room temperature before serving.

Kitchen know-how

Tips for Bean and tomato salad with feta

Cook the beans safely

Green beans should not be eaten raw. Cook them at least until they are cooked through, and try a particularly thick one.

Add tomatoes last

Tomatoes lose juice quickly with salt. Lift them only after the marinated beans so that the dressing remains concentrated.

Variations

How to adapt this recipe

Add 240 g rinsed white beans from the tin. This will make the salad more filling and also provide vegetable protein.

Leave the feta out and add 80g of roasted almonds or pumpkin seeds. Maple syrup replaces honey in the dressing.

Nutrition per serving

285kcal
17.0 gCarbohydrates
11.0 gProtein
19.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Bean and tomato salad with feta

Mix beans and dressing a day before. Tomatoes, parsley and feta are added just before serving for better freshness.

Thin beans usually take eight minutes, thicker ones about ten minutes. They must be fully cooked, but they may still have a slight bite.

It goes with grilled bread, fish or chicken. With additional white beans or potatoes, it becomes a complete meal.

Add the remaining water to the beans and the early salted tomatoes to dilute the vinaigrette. Drain the beans well and add the tomatoes at the end.

Keep cooking

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