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Easy Green Bean Salad Recipe With White Cheese & Tomato

This white cheese, green bean & tomato salad is perfect in the summer months. Easy to make, tasty & healthy.
Course Salad
Cuisine International
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 290kcal
Author Turkey's For Life


For The Green Bean Salad

  • 250 g green beans washed, trimmed & cut into thirds
  • 100 g white cheese or feta cheese
  • 150 g tomatoes fresh and ripe
  • 1 small red onion cut into half moons
  • 1 handful walnuts broken into smaller pieces
  • 2 cloves garlic peeled & thinly sliced

For The Dressing

  • 1 tbsp olive oil
  • 1 clove garlic peeled & crushed
  • 1 lemon juiced
  • 1 tsp vinegar
  • salt & pepper to taste


For The Green Bean Salad

  • Preheat your oven to 200 degrees.
  • Meanwhile, scatter your green beans onto a baking tray and drizzle with olive oil.
  • Toss the beans around to give them a good coating and place in the oven.
  • Once they're beginning to colour and bubble (around 10 mins depending on your oven), give them another toss around to flip them over and scatter your slices of garlic over, too.
  • Place back in the oven for another 5 minutes or so before removing from the heat to cool.
  • Divide your tomatoes and onion between two bowls and crumble the cheese over the top.
  • Now divide the green beans and garlic slices between the two bowls.
  • Gently mix the green bean salad ingredients.
  • Scatter broken walnut pieces over the top of your white cheese and green bean salad.

For The Green Bean Salad Dressing

  • Mix all your ingredients in a ramekin bowl.
  • Do a taste test and add more lemon, vinegar or oil to taste.
  • Drizzle over your green bean salad just before serving.


  • As with all our recipes, this white cheese, green bean and tomato salad has an approximate calorie count. If you use full fat feta cheese, there will be more calories.
  • We use low fat beyaz peynir (white cheese or feta cheese) in this recipe because the cheese is harder.
  • This salad works well with cherry tomatoes, as well. Also, feel free to substitute the red onion for spring onions. 
  • Lots of salad dressing recipes suggest a 3 to 1 olive oil to lemon ratio. Our personal taste is for a more tangy dressing so we use less oil.
  • If you prefer, you can use toasted almonds for your green bean salad rather than walnuts.
  • We often add a drizzle of nar ekşisi (pomegranate molasses) to our salad, along with a sprinkling of pul biber (hot red pepper flakes).