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Marinated Green Beans with Tomatoes, Olives, and Feta

Southern Living JULY 2003

  • Yield: Makes 8 to 10 servings


  • 2 pounds fresh green beans, trimmed
  • 1 1/2 teaspoons salt, divided
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 cup kalamata olives, sliced
  • 2 tomatoes, seeded and chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh oregano, finely chopped
  • 1/4 teaspoon pepper
  • 2 (4-ounce) packages crumbled feta cheese
  • Garnish: fresh oregano sprigs


Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender. Drain. Plunge beans into ice water to stop the cooking process. Place in a shallow serving dish.

Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat. Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt. Pour mixture over beans, tossing to coat. Chill at least 3 hours or overnight. Sprinkle with feta cheese. Garnish, if desired.


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Marinated Green Beans with Tomatoes, Olives, and Feta Recipe