Greek Green Bean Salad Recipe

This easy Greek green bean salad is the perfect summer salad. Using fresh vegetables from your garden or farmer’s market, you can make this delicious vegetarian salad in just 15 minutes. This naturally low carb salad features tender green beans, tomatoes, feta all dressed in a delicious garlic and lemon dressing with Greek flavors. One serving has just 6.2g net carbs.

You might also like this one of these green bean recipes!

Sometimes I am just in the mood for a Greek salad. I love the flavors of a good homemade Greek salad dressing along with feta cheese and fresh vegetables. So today I decided to remake this older post and redid this Greek green bean salad recipe.

It’s really quite simple but super flavorful and best of all for me it’s low carb too. This would be the perfect salad using summer veggies from the garden. However it’s not quite summer yet so I just used simple foods I found at Aldi.

This delicious and healthy keto side dish only takes 15 minutes to make and it’s really quite taste. The bright flavors of the salad dressing is what really makes it. It has shallots, garlic and lots of lemon. My husband and I really loved this green bean salad and can’t wait to make it again this summer with fresh beans from his garden.

Recipe ingredients I used and substitutions.

The simple ingredients I used for this summer salad include green beans, tomatoes, red onion, feta cheese and a homemade Greek salad dressing. The dressing ingredients were fresh lemon juice, shallots, fresh garlic cloves, salt, black pepper, oregano, red wine vinegar and lemon zest.

Fresh Green Beans
I like to buy these French green beans from Aldi because they are already washed and trimmed and they also are thinner and uniform in size. You can use whatever kind of green beans you want, especially ones from your garden. I would not use canned beans for this recipe but you could use frozen beans in a pinch.

Tomatoes
I used small grape tomatoes for this recipe. I like that they are sweet and small but you could use a good fresh tomato from your garden or cherry tomatoes. If you have roma tomatoes those work great too because they tend to have more flesh than seeds and juice.

Red Onion
I like red onion for the color and taste. You could use yellow or white onion too. I tend to always have red onions on hand for my salads because I like the way they look.

Feta Cheese
I just used a container of crumbled feta from Aldi. If you have a block of fresh feta that is always great but any kind will do. If you don’t have any goat cheese would work here too and possible blue cheese though neither of those add much of that Greek flavor. Any sharp, crumble cheese would be good.

Homemade Greek Dressing
I originally used shallots in this delicious dressing but today I didn’t have any on hand and so I used a bit of red onion and it tasted fine. So you can substitute for that but if you have a shallot use that.

Also I really like fresh lemon instead of bottled lemon juice. The zest is a must as it adds such brightness and lemony flavor to the dressing. Also the garlic should be fresh too and if yo have extra virgin olive oil it will just add more Greek flavor to the recipe.

And lastly I used red wine vinegar but you can substitute with white wine or even apple cider vinegar if you don’t have any.

I have a lot of Greek recipes on this site. I have a Greek sweet potato salad , Greek stuffed peppers and a Greek zucchini salad so this green bean dish is similar to those dishes, but I like what I like.

How to make this Greek green bean salad recipe.

Step 1: Add green beans to a microwavable bowl. Rinse the beans in the bowl and drain so there is a few tablespoons of water left. Cover and cook in the microwave bowl for 5 minutes. Note I cut my beans in half but you can cut them into small pieces if you prefer.

When done, take out and drain out the excess water and let cool down a bit. You can even refrigerate them to cool them down faster. You can also place them in an ice water bath to make them cool off quickly. You want them to retain there bright green color but soft enough to eat.

Step 2: Meanwhile get out the food processor or blender and add the shallot, garlic, olive oil, vinegar, lemon juice and zest, oregano, salt and black pepper. Pulse or blend until the dressing is well combined. Pour into a jar and set aside for layer.

Step 3: When the beans have cooled down, add them to a large salad bowl along with the sliced red onions and tomatoes. Pour over half of the dressing and mix well. I only used ½ of the dressing but you can add more if you wish.

Save the rest as it’s a tasty homemade dressing you can use on salads or even to marinade chicken.

Step 4: Refrigerate until ready to eat. Right before serving add half the feta cheese and gently mix around then sprinkle the remaining cheese on top and serve.

Store leftovers in an airtight container. This salad recipe will keep for a few days as they beans won’t wilt like lettuce. Please scroll down to view the printable recipe card.

Variations and things you can add to this salad.

Some things you can add to this delicious salad are nuts and seeds. Walnuts, pine nuts, pistachios, pecans, pepitas, sunflower seeds, etc would add lots of crunch and flavor. Also salty olives such as black, green or Kalamata olives would go great.

You can also add other vegetables like asparagus, bell peppers, cucumbers, zucchini, broccoli, cauliflower, etc. I would steam some of the veggies a little like the asparagus and broccoli but the bell peppers, cucumbers and zucchini would be eaten raw.

If you wanted to add proteins to make this more of a complete meal you could add cooked chicken or cooked shrimp. Also a smaller pasta like orzo or a small shell pasta would be nice too.

And lastly fresh herbs are always good in a salad. Try some fresh parsley or even fresh basil.

So when summer comes and you are looking at mounds of fresh green beans, think of this low carb Greek green bean salad recipe. Even if you aren’t on a low carb diet, you won’t be sorry I promise! 

The nutritional information for 1 serving (4 servings total) using ½ of the dressing is 187 calories / 15.5g fat / 8.7g carbs / 2.5g fiber / 2.7g protein = 6.2g net carbs.

You might also like my friend Jennifer’s keto Greek salad.