This is what I call a “stupid easy recipe.” It’s the kind of no-fuss dish that I imagine Greek Yiayias whipping up on a whim. But this simple Greek green bean salad is so much more than the sum of its humble parts.
Why this Green Bean Salad works?
Greeks, as do other people of the Mediterranean, like their beans more on the tender, well-done side. But to make sure they keep their bright color, the green beans are transferred to an ice bath after the first 5 minutes of cooking. This is really when most people here in the States consider them ready. But in this green bean salad recipe, we go an extra step and return them back to the the boiling water to finish cooking.
The result is velvety tender green beans that are slightly sweeter and ready to take on more flavor. And to ensure best flavor, while the green beans are warm, we toss them with a garlicy, zesty dressing using my favorite Early Harvest Greek extra virgin olive oil and fresh lemon juice. A sprinkle of feta and chopped olives round things up perfectly.
Make this Greek bean salad recipe ahead
This green bean salad is the perfect side dish in my book. It is usually served at room temperature, and you can prepare most of it the night before, and simply add the finishing touches before you serve.
Watch How I make this Green Bean Salad
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2 tbsp Early Harvest Greek extra virgin olive oil 2 tbsp freshly squeezed lemon juice 1 to 2 garlic cloves, minced 2 tbsp chopped fresh dill 1/2 tsp sweet Spanish paprika Salt and pepper, to taste
Early Harvest Greek Extra Virgin Olive Oil
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