Twisted Greek Salad

Twisted Greek Salad


Haricot Verts (Thin Green Beans) 2 Large Handfuls
Raw Beet 1
English Cucumber 1
Butter Lettuce 1
Red Pepper 1

Balsamic Dressing

Balsamic Vinegar 4 Tbsp
Olive Oil 1/4 Cup
Honey 1-2 Tbsp
Salt & Pepper

Feta Dressing

Feta Cheese 3/4 Cup
Greek Yogurt 1/4 Cup
Green Onions (white parts only) 2
Red Wine Vinegar 4 Tbsp
Olive Oil 3 Tbsp
Garlic 1 Clove
Dried Oregano 1/4 tsp
Dried Dill 1/4 tsp

Twisted Greek SaladSAMSUNG CSC

I love greek salads and I love greek green beans so I think this is a great combination.

I like to add the feta flavor in the dressing rather than scattering it on the top (as I think it looks messy) and not everyone likes it. If you’re a fan of feta though, chuck it on top!


Twisted Greek Salad Steps

Mix the balsamic dressing first and split it into 2 amounts, one for the beans and one for the beets.

  1. Peel raw Beet and Spiralize and place in 1/2 of the Balsamic dressing to soften, set aside. (if you don’t have a Spiralizer  just grate or matchstick them).
  2. Cover Green Beans with water and a teaspoon of salt in a pot and cook for about 2 minutes then place in a colander or sieve and run under cold water to stop the cooking process. Set aside.
  3. Blend Feta dressing and refrigerate if it’s too thick add a little water a teaspoon at a time also you can add a little honey or sugar if you think it needs it.
  4. Cut the Cucumber into chunks and dice the Red Peppers.
  5. Toss the Green Beans with the remaining Balsamic Dressing.
  6. Place Lettuce on a platter and place green Beans in a pile in the center and carefully place the drained beets around the edge & top with Cucumber and Red Peppers.
  7. Serve with the Feta Dressing on the side.






25 min


2 min



Skill Level