Marinated Green Beans with Olives, Tomatoes, and Feta Recipe -
Marinated Green Beans with Olives, Tomatoes, and Feta Recipe
  • READY IN 3+ hrs

Marinated Green Beans with Olives, Tomatoes, and Feta

Recipe by  

"This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    3 hrs 40 mins


  1. Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
  2. Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2008

I tried this cold and hot, and I like it much better hot! If you do try it as a salad, I'd recommend adding a little more vinegar since there's not much dresing for 2 lb. of beans. Also, hot or cold, I think 8-10 minutes is too long to cook the beans. 3-5 minutes is plenty if you like your beans cooked but not mushy.

Most Helpful Critical Review
Sep 05, 2007

Just o.k.

Sep 04, 2007

Double Wow! I made this refreshingly cool, colorful dish a day ahead for a Labor Day get together of some major 'foodies' - got rave reviews and was named "MVC" - Most Valuabe Cook - of the day! I had tiny pearl to grape size red and yellow tomatoes so I just crushed them slightly when I added them to the marinade ingredients. The dainty tomatoes really enhanced the presentation! Our small town did not have fresh oregano to offer, so I took a chance with dried oregano - the taste was still great. Also had to use regular olives this time - but this dish is a classic - it can be tweaked many ways with successful results. Will make again soon with the fresh herbs - and then again and again and . . .

Jun 07, 2010

This was a terrific combination of flavors. I made some substitutions, though: instead of fresh seeded tomatoes, I used oil-packed sundried tomatoes as the flavor is more intense, and I omitted the olives (only because I was also serving a pasta salad with fresh tomatoes and kalamata olives and didn't want the salads too similar). And the cooking time for the beans is way too long: 3-4 minutes is sufficient. Be sure the pepper is freshly ground and fairly coarse too. I love balsamic vinegar and wanted to use it rather than the red wine vinegar, but I think the lighter flavor of the red wine vinegar was a good choice. All in all, a refreshingly different salad.

Jul 06, 2010

VERY GOOD!! This is light and refreshing! I cooked my beans for 5 1/2 min. before shocking them in ice water and they were perfectly crisp-tender. I combined everything except the feta, which I just sprinkled on top - I think it's prettier that way. And next time I'll prep the salad and dressing, but keep them separate, and toss together just before serving. The beans lost some of their bright, beautiful green color when they were coated with dressing that far ahead.

Oct 14, 2010

I changed the recipe slightly, I halved the amount of green beans and still had leftovers. Hubby loved it and took some for lunch the next day.

Jul 13, 2009

this dish is amazing, and so simple. i used grape tomatoes and cut them in half and cooked the olive/tomato/oregano mixture in the garlic for an additional 30 seconds to blend the flavors even more. definitely tastes better the next day, however when i make it again tonight, i will hold off on putting the feta on the salad until serving. i wish green beans were in season all year round, because this dish is my new favorite!

Sep 01, 2009

try using greek seasoning instead of just oregano


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 597 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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