Ingredients
For the Salad:
- ⅓ cup sliced almonds
- 1 pound green beans, trimmed and cut into 2 to 3” long pieces
- ¼ cup water
- ½ teaspoon fine sea salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (about ½ lemon)
- 2 teaspoons Dijon mustard
- 1 small-to-medium clove garlic, minced or finely grated
- Several twists of freshly ground black pepper
- Pinch of red pepper flakes
- ¼ cup crumbled feta cheese, divided
- 3 to 4 large basil leaves, torn or chopped, for garnish
- Lemon zest from about ½ lemon, for garnish
Instructions
- Toast the Almonds: Heat a large skillet over medium heat. Add the sliced almonds and stir frequently to prevent burning. After about 3 minutes, reduce the heat to medium-low and continue stirring until the almonds become fragrant and turn golden brown on the edges, about 1 to 3 more minutes. Transfer the toasted almonds to a bowl to cool.
- Cook the Green Beans: Keep the skillet on medium-low heat and add the green beans, water, and half of the sea salt (¼ teaspoon). Cover the skillet and cook, stirring occasionally, until the green beans are nearly tender, about 7 to 10 minutes. Remove the lid, increase heat to medium-high, and cook until the water evaporates completely, about 2 to 5 minutes. Remove from heat and set aside.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, freshly ground black pepper, red pepper flakes, and the remaining ¼ teaspoon sea salt. Set aside to allow flavors to meld.
- Toss the Salad: Whisk the dressing again briefly before pouring it over the cooked green beans in the skillet. Add the toasted almonds and half of the crumbled feta cheese. Toss gently to combine all ingredients evenly. Taste and adjust seasoning with additional lemon juice or black pepper as desired.
- Garnish and Serve: Transfer the prepared green bean salad to a serving bowl or platter. Sprinkle the remaining feta cheese and the torn basil leaves evenly on top. Finish by lightly grating lemon zest over the salad for a fresh, zesty aroma. Serve promptly while the salad is still slightly warm or at room temperature.
Notes
- Be careful when toasting the almonds; they can burn quickly once they start browning.
- If green beans are very fresh and tender, reduce cooking time slightly to keep them crisp.
- The dressing can be adjusted by adding more lemon juice for extra tang or more mustard for a sharper flavor.
- This dish can be served warm or at room temperature, making it perfect for entertaining or meal prep.
- To make it vegan, omit the feta or substitute with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian