Greek Green Bean Salad

By | March 1, 2021


  • Water
  • 1 lb green beans, trimmed
  • Salt and pepper, to taste
  • Crushed red pepper flakes, optional, to taste
  • Quality crumbled feta cheese, to taste
  • 2 tbsp (or more to your liking) pitted olives, chopped

For dressing 

  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 to 2 garlic cloves, minced
  • 2 tbsp chopped fresh dill
  • ½ tsp sweet Spanish paprika
  • Salt and pepper, to taste


  1. Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
  2. Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so.  Drain well.
  3. Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
  4. Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

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