Marinated Green Beans with Olives, Tomatoes, and Feta

Marinated Green Beans with Olives, Tomatoes, and Feta

39 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    3 h 40 m
Recipe by  Lynne23235

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

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Adjust Servings

Original recipe yields 10 servings



  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 (39)

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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.



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 . . .



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.

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Amount Per Serving (10 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 597 mg
  • 24%

Based on a 2,000 calorie diet



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Green Beans with Cherry Tomatoes


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Green Bean and Feta Salad