Recipes Salad Vegetable Salad Recipes Green Bean Salad Recipes Cold Green Bean Salad with Feta and Cherry Tomatoes 5.0 (5) 5 Reviews 2 Photos I always get asked for the recipe...Yummy. This serving size is good for a dinner party. Double the recipe if going to a big party. Submitted by Jennifer Updated on November 27, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 10 mins Additional Time: 10 hrs 10 mins Total Time: 10 hrs 40 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 4 ½ tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 ½ tablespoons chopped fresh basil 1 large clove garlic, minced, or to taste salt and freshly ground black pepper to taste ½ cup slivered almonds 1 pound fresh green beans, trimmed and halved ¾ cup crumbled feta cheese 1 ½ cups cherry tomatoes, halved 2 tablespoons chopped red onion, or to taste Directions Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight. Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine. Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving. Cook's Notes: It is very important to make the dressing the night before to let all the flavors blend. I used speared almonds, not the flat slivered kind. You can toast the almonds the night before, put in a resealable bag, and leave on the counter. Do not put them in the refrigerator. This salad tastes best if assembled the same day as it's being served, but is awesome leftovers the following day. I Made It Print Nutrition Facts (per serving) 174 Calories 14g Fat 8g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 174 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 17% Cholesterol 13mg 4% Sodium 164mg 7% Total Carbohydrate 8g 3% Dietary Fiber 3g 10% Total Sugars 2g Protein 5g 10% Vitamin C 15mg 17% Calcium 112mg 9% Iron 1mg 6% Potassium 247mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.