Green Bean and Tomato Salad with Whipped Basil Feta and Toasted Walnuts

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The whipped basil feta is the reason this salad exists

I started making this salad because I had too many green beans coming in from the garden and needed something more interesting than steaming them with butter. But the moment I blended feta with fresh basil, garlic, lemon, and a hit of chili powder into this impossibly smooth, tangy spread? The green beans became an afterthought. You’ll want to eat this feta with a spoon. Spread on the plate and piled with blanched beans, ripe tomatoes, and toasted walnuts, it becomes one of those salads that people ask you to bring to every gathering for the rest of the summer.

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Blanching the beans is non-negotiable

Two to three minutes in boiling water, then straight into an ice bath. That’s it. The beans should be bright green and still have snap — you want them to crunch when you bite into one, not bend limply. If you use a mix of green bean varieties (I love combining haricots verts with the flat Romano type), you get this beautiful tangle of textures and sizes on the plate. Overcooked green beans will ruin this salad, so set a timer and trust it.

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Toast the walnuts and don’t forget the shallot

Raw walnuts taste like nothing. Toasted walnuts taste like everything — warm, nutty, almost buttery. Two minutes in a dry cast iron skillet, shaking occasionally, until they smell incredible and turn golden. The thinly sliced shallot adds this sharp, slightly sweet bite that cuts through the richness of the feta. Together with chive blossoms scattered on top, it looks like something from a garden dinner party, even if you’re eating it standing at the kitchen counter.

Make it a meal: Serve alongside grilled lamb chops or seared salmon. The tangy feta and bright vegetables are a perfect match for rich, charred protein.

Watch Me Make This Recipe:

@carmeninthegarden 🌿 Harvesting the Taste of Summer! 🍅🌱 Whip up a fresh and easy dish with homegrown green beans, basil, tomatoes, and a zesty twist of lemon! 🌿🍋💚 Sign up for my newsletter for the full recipe and catch the behind-the-scenes action on my Instagram Stories! 📩📸 Let’s embrace the flavors of the season together! 🌞✨#gardentotable #summer #tomato #recipe ♬ original sound – Carmen in the Garden

Berries

Green Bean and Tomato Salad with Whipped Basil Feta and Toasted Walnuts

Prep: 15

Cook: 5

Total: 20

Crisp blanched green beans and ripe summer tomatoes piled over a bed of creamy whipped basil feta, finished with toasted walnuts, shallots, and chive blossoms. This is the salad that makes you look forward to green bean season.

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Ingredients

Whipped Basil Feta

• 1 cup whipped feta cheese
• 1/4 cup fresh basil leaves
• 1 garlic clove
• Juice of 1 Meyer lemon
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/4 teaspoon chili powder

Salad

• 1 pound assorted green beans, trimmed
• 1 cup cherry tomatoes, halved
• 2 medium tomatoes, roughly chopped
• 1/2 cup walnuts
• 1 shallot, thinly sliced
• Chive blossoms or 2 tablespoons minced chives
• Pinch of flaky sea salt

Instructions

Make the Whipped Basil Feta

1. In a food processor, combine the whipped feta, basil leaves, garlic clove, Meyer lemon juice, salt, olive oil, and chili powder. Blend until completely smooth and creamy — it should be the color of pale spring green and taste bright, tangy, and just slightly spicy. Scrape down the sides and pulse once more. Set aside at room temperature while you prep the salad.

Blanch the Green Beans

1. Bring a large pot of well-salted water to a rolling boil. Add the green beans and cook for exactly 2-3 minutes — they should turn vivid bright green and still snap cleanly when you bend one. Immediately transfer to a large bowl of ice water to stop the cooking. Let them sit until completely cool, then drain thoroughly and pat dry.

Toast the Walnuts

1. Heat a dry cast iron skillet over medium heat. Add the walnuts and toast for 2-3 minutes, shaking the pan frequently, until they smell nutty and warm and have turned golden in spots. Watch them carefully — they go from toasted to burnt in seconds. Transfer to a plate to cool, then roughly chop.

Assemble the Salad

1. Spread a generous layer of the whipped basil feta across the bottom of a large serving plate or shallow bowl — use the back of a spoon to create swoops and valleys.
2. Arrange the blanched green beans over the feta, then scatter the halved cherry tomatoes and chopped tomatoes on top. Sprinkle with toasted walnuts and thinly sliced shallot. Finish with chive blossoms or minced chives and a pinch of flaky sea salt. Serve immediately while the beans are still cool and crisp against the creamy feta.

Notes

• Bean varieties: A mix of haricots verts, Romano beans, and standard green beans gives you the most interesting texture and visual appeal. Use whatever looks best at the market.
• Make the feta ahead: The whipped basil feta can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature for 20 minutes before serving for the creamiest texture.
• No food processor? You can mash everything together with a fork for a chunkier, more rustic version. It won’t be as silky but will taste just as good.