Mediterranean Green Bean Salad with Hearts of Palm and Feta
A vibrant Mediterranean-inspired salad featuring crisp-tender green beans paired with creamy hearts of palm, briny Kalamata olives, and tangy feta cheese. The fresh herb dressing with oregano, basil, and lemon brightens every bite, while roasted red peppers add sweetness and color. Perfect for summer gatherings, potlucks, or as a light lunch alongside grilled proteins. This make-ahead salad actually improves as flavors meld, though it's equally delicious served fresh. The combination of textures and authentic Mediterranean flavors creates a sophisticated yet approachable dish that stands out from typical green bean preparations.
Ingredients
- 1 lb fresh green beans, preferably French green beans
- 2 cups hearts of palm, slicedartichoke hearts1:1vegetarian
similar texture and mild flavor
- ¾ cup Kalamata olives or black olives, drained and sliced in half
- 1 cup roasted red bell pepper, diced, from jar
- ½ cup Feta cheese, crumbled
- fresh ground black pepper, to taste
- 1 tbsp balsamic vinegar
- 2 tbsp fresh lemon juice, squeezed
- ⅓ cup olive oil
- 1 tsp lemon zest(optional)
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh basil, chopped
Instructions
- 1
Trim ends from green beans and cut into 2-inch pieces
- 2
Steam beans using steamer insert until barely tender-crisp, about 7 minutes
- 3
Plunge steamed beans immediately into ice water to stop cooking
- 4
Drain beans in colander for 15 minutes, then spread on paper towels and blot dry
- 5
Drain and slice hearts of palm, drain and chop red peppers, drain olives and cut in half, measure feta
- 6
Combine balsamic vinegar, lemon juice, olive oil, lemon zest, oregano and basil in food processor until herbs are finely chopped and dressing is well mixed
- 7
Combine drained beans with hearts of palm, olive halves, and chopped red pepper
- 8
Add enough dressing to moisten salad and combine gently
- 9
Add feta cheese and stir just enough to barely mix in
- 10
Grind black pepper over salad and serve immediately
Tips
Line up green beans by gathering a handful and standing them on the cutting board to trim ends efficiently.
Check beans for doneness at 7 minutes as cooking time varies with bean thickness and personal preference for crispness.
Bring leftover salad to room temperature before serving as chilled feta and olive oil can mute the flavors.
Good to Know
Keep refrigerated for several days in airtight container
Can be made 1-2 days ahead, flavors improve with time
Bring to room temperature before serving leftovers for best flavor
Common Mistakes
Don't overcook beans to avoid mushy texture.
Don't skip ice bath or beans will continue cooking and lose crispness.
Don't overdress salad initially as you may not need all the dressing.
Substitutions
FAQ
Can I use frozen green beans instead of fresh?
Fresh beans are strongly recommended as frozen beans become mushy when steamed and lack the crisp texture that makes this salad special.
What if I don't have a food processor for the dressing?
Whisk ingredients together vigorously or use an immersion blender. Finely mince herbs by hand first for best distribution.
How long will this salad keep in the refrigerator?
The salad stays fresh for 3-4 days refrigerated. Bring to room temperature 30 minutes before serving for optimal flavor.