Gluten-Free Recipes

Hello my foodie friends! I'm back with a new series called EAT GREEK!
First up is this flavour-packed Greek Green Bean Salad with Olives and Feta is a healthy, Blue Zone-inspired dish bursting with Mediterranean flavours! With crisp green beans, creamy feta, kalamata olives, and fresh dill, it’s a perfect gluten-free, make-ahead side for dinner or entertaining. Enjoy the vibrant combination of wholesome ingredients that promote health and longevity.
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Greek Green Bean Salad
Prep: 10 minutes
Cook: 8 minutes
Serves as a side dish: 4 or more
INGREDIENTS
Green Beans Salad:
600g green beans, trimmed
100g Greek feta, crumbled (about 1 cup)
100g kalamata olives, pitted and halved (about 1 cup)
¼ cup fresh dill, finely chopped
1 teaspoon Greek dried oregano
Generous amount of sea salt and black pepper
Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice (extra if preferred)
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Optional Additions:
A pinch of chili flakes for a spicy kick
A handful of toasted nuts (e.g. flaked almonds, crumbled walnuts or pine nuts)
INSTRUCTIONS
Prepare the Beans: Trim only the ends of the green beans that connect to the plant. Leave the other ends intact.
Cook the Beans: Boil the green beans in a pot of salted water for 8 minutes. Quickly drain the beans and plunge them into a bowl of ice water to stop the cooking process. Remove the beans from the ice water and allow them to drain thoroughly in a colander.
Prepare the Other Ingredients: Halve the kalamata olives if not already prepared. Crumble the feta cheese and chop the dill.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and Dijon mustard, until well combined. For added flavour, you can mix in minced garlic.
Assemble the Salad: Arrange the drained green beans in a wide bowl. Scatter the feta, olives, dill, and oregano and season with salt and pepper. Drizzle the dressing over the mixture and gently toss to coat evenly. Serve at room temperature or straight from the refrigerator. Note: Though this salad is enjoyed fresh, it will keep for up to 2 days in the refrigerator in an airtight container and can be served cold.
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