This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.

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  • Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts

183 calories; protein 5.5g 11% DV; carbohydrates 10.6g 3% DV; fat 14g 22% DV; cholesterol 20.2mg 7% DV; sodium 596.9mg 24% DV. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/26/2008
I tried this cold and hot and I like it much better hot! If you do try it as a salad I'd recommend adding a little more vinegar since there's not much dresing for 2 lb. of beans. Also hot or cold I think 8-10 minutes is too long to cook the beans. 3-5 minutes is plenty if you like your beans cooked but not mushy. Read More
(87)

Most helpful critical review

Rating: 3 stars
09/05/2007
Just o.k. Read More
(2)
84 Ratings
  • 5 star values: 55
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/26/2008
I tried this cold and hot and I like it much better hot! If you do try it as a salad I'd recommend adding a little more vinegar since there's not much dresing for 2 lb. of beans. Also hot or cold I think 8-10 minutes is too long to cook the beans. 3-5 minutes is plenty if you like your beans cooked but not mushy. Read More
(87)
Rating: 5 stars
09/04/2007
Double Wow! I made this refreshingly cool, colorful dish a day ahead for a Labor Day get together of some major 'foodies' - got rave reviews and was named "MVC" - Most Valuabe Cook - of the day! I had tiny pearl to grape size red and yellow tomatoes so I just crushed them slightly when I added them to the marinade ingredients. The dainty tomatoes really enhanced the presentation! Our small town did not have fresh oregano to offer, so I took a chance with dried oregano - the taste was still great. Also had to use regular olives this time - but this dish is a classic - it can be tweaked many ways with successful results. Will make again soon with the fresh herbs - and then again and again and . . . Read More
(46)
Rating: 4 stars
06/07/2010
This was a terrific combination of flavors. I made some substitutions though: instead of fresh seeded tomatoes I used oil-packed sundried tomatoes as the flavor is more intense and I omitted the olives (only because I was also serving a pasta salad with fresh tomatoes and kalamata olives and didn't want the salads too similar). And the cooking time for the beans is way too long: 3-4 minutes is sufficient. Be sure the pepper is freshly ground and fairly coarse too. I love balsamic vinegar and wanted to use it rather than the red wine vinegar but I think the lighter flavor of the red wine vinegar was a good choice. All in all a refreshingly different salad. Read More
(32)
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Rating: 5 stars
07/06/2010
VERY GOOD!! This is light and refreshing! I cooked my beans for 5 1/2 min. before shocking them in ice water and they were perfectly crisp-tender. I combined everything except the feta which I just sprinkled on top - I think it's prettier that way. And next time I'll prep the salad and dressing but keep them separate and toss together just before serving. The beans lost some of their bright beautiful green color when they were coated with dressing that far ahead. Read More
(27)
Rating: 5 stars
07/13/2009
this dish is amazing and so simple. i used grape tomatoes and cut them in half and cooked the olive/tomato/oregano mixture in the garlic for an additional 30 seconds to blend the flavors even more. definitely tastes better the next day however when i make it again tonight i will hold off on putting the feta on the salad until serving. i wish green beans were in season all year round because this dish is my new favorite! Read More
(18)
Rating: 5 stars
10/14/2010
I changed the recipe slightly I halved the amount of green beans and still had leftovers. Hubby loved it and took some for lunch the next day. Read More
(17)
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Rating: 4 stars
09/01/2009
try using greek seasoning instead of just oregano Read More
(13)
Rating: 5 stars
02/18/2011
Great pot luck dish. I too used grape tomatoes halved. You do have to watch the cooking time on the green beans and be sure to chill at least 3 hours preferably overnight. Read More
(9)
Rating: 4 stars
08/24/2007
This is an excellent side dish - but you definitely have to use fresh oregano. I prefer to cut back on the olives but that is a matter of taste. Thanks for submitting. Read More
(8)
Rating: 3 stars
09/05/2007
Just o.k. Read More
(2)
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