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Mediterranean Green Bean Salad with Feta

Green beans, shaved fennel, feta and olives tossed with toasted bread cubes tossed in a vinegary dressing for a Mediterranean style panzanella.

Course Salad
Cuisine Mediterranean
Keyword green beans, panzanella
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 403 kcal


  • 1 pound green beans trimmed
  • 1 cup loosely packed shaved fennel bulb
  • 1/2 red onion thinly sliced
  • 1/2 cup chopped olives
  • 4 ounces feta cheese crumbled
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 slices whole grain crusty bread about 1 inch thick and about the width of your palm
  • kosher salt
  • Freshly ground pepper
  • 2 tsp sumac optional


  1. Prepare an ice-water bath; set aside.
  2. Bring a large pot of water to a boil over medium-high heat. Add beans; simmer until just tender, about 5 minutes. Plunge beans into ice-water bath to stop the cooking. Once cooled, drain the water.
  3. Toss together green beans, fennel, onion, olives, feta, oil, vinegar, and 1/2 teaspoon salt in a medium bowl; season with pepper. Let stand at room temperature 15 minutes.
  4. Preheat broiler. Place bread on a baking sheet. Broil, turning once, until bread darkens, about 4 minutes. Cut bread into 1-inch cubes; add to salad, and toss to combine. Sprinkle with sumac, if desired.

Nutrition Facts
Mediterranean Green Bean Salad with Feta
Amount Per Serving (1 g)
Calories 403
* Percent Daily Values are based on a 2000 calorie diet.