Fresh, smoky, and full of bright flavor, this grilled green bean salad with feta, dill, lemon, and chives makes a simple, healthy side for any summer meal. Grilling gives the beans a light char while keeping them crisp-tender, and a handful of herbs and tangy cheese turns them into a satisfying salad that complements grilled meats, fish, or burgers.
Grilled Green Bean Salad
If you want a green bean salad that’s different from a typical lettuce-based salad, this grilled version is perfect for summer. Tossed with fresh dill, chives, lemon juice, and crumbled feta, it’s quick to make and full of texture. Grill the beans alongside other main dishes to create a complete backyard meal without extra fuss.
Why This Green Bean Salad Works
Using grilled green beans as the base keeps this salad simple and seasonal. Everything can be prepared on the grill, which makes it ideal for warm-weather cooking and entertaining.
- Healthy: Low in calories and carbs while providing fiber, vitamins, and minerals.
- Perfect for summer: The grilled, slightly smoky flavor pairs beautifully with grilled proteins and cookout favorites.
- Quick and easy: Toss and season, grill for under 10 minutes, and finish with herbs and feta.
Ingredients You’ll Need
Besides the green beans, you’ll use a few fresh herbs, crumbled feta, and pantry staples to finish the salad. Exact measurements are in the recipe card below.
- Green beans: Fresh, trimmed green beans—buy pre-washed for convenience if you prefer.
- Olive oil: Just a little to coat the beans for grilling and to help seasonings adhere.
- Kosher salt and black pepper: Simple seasoning for the beans.
- Crumbled feta: Adds creaminess and salty tang.
- Fresh herbs: Dill and chives for bright, herbaceous flavor.
- Lemon juice: Freshly squeezed for acidity and brightness.
How to Make Grilled Green Bean Salad
Serve this salad warm or at room temperature. If you make it ahead and chill it, remove it from the refrigerator about 30 minutes before serving to take the chill off and let the flavors open up. The directions below are simple and straightforward—perfect for busy weeknights or weekend barbecues.
- Season the green beans with olive oil, kosher salt, and black pepper in a bowl so they’re evenly coated.
- Grill the beans over medium-high heat in a grill basket or directly on a cast-iron skillet placed on the grill. Cook 8–10 minutes, stirring every few minutes, until the beans are tender with a few charred spots.
- Cool slightly, then finish by transferring the beans to a serving bowl and topping with crumbled feta, chopped dill, chopped chives, and fresh lemon juice. Gently toss to combine.
- Serve warm or at room temperature.
No Grill? No Problem!
If you don’t have an outdoor grill or grill basket, cook the beans in a hot cast-iron skillet on the stovetop or on an outdoor grill set to medium-high. Sauté or pan-roast them for 8–10 minutes, stirring often, until tender and lightly charred.
Customize It
- Swap the acid: Use white or red wine vinegar instead of lemon juice for a different tang.
- Change the herbs: Try fresh basil, parsley, or tarragon for alternate flavor profiles.
- Cheese options: Substitute goat cheese for feta, or omit cheese to make the salad dairy-free.
- Add briny notes: Stir in olives or capers for extra savory bursts.
- Make it a main: Add cooked shrimp, grilled chicken, or canned chickpeas to turn the salad into a filling entrée.
Serving Suggestions
This salad pairs especially well with summer mains. Serve it alongside grilled chicken, flank steak, salmon kebabs, or turkey burgers for a balanced meal. It’s also a great addition to picnics and potlucks because it travels well and tastes great at room temperature.
Storage
Refrigerate the salad in an airtight container for up to 4 days. Reheat briefly in the microwave for 30–60 seconds if you prefer it warm, or let it come to room temperature before serving.
More Summer Side Dish Recipes You’ll Love
- Grilled Corn Salad
- Corn, Tomato & Avocado Salad
- Red Potato Salad
- Italian Pasta Salad
- Macaroni Salad with Tomatoes
Grilled Green Bean Salad
Ingredients
- 1 ½ pounds green beans, trimmed
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped dill
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
Instructions
- Preheat an outdoor grill to medium-high heat.
- In a mixing bowl, drizzle the green beans with olive oil and season with kosher salt and black pepper.
- Place the beans in a grill basket or on a hot cast-iron skillet. Close the lid and grill, stirring every couple of minutes, until the beans are tender and charred in places, about 8–10 minutes.
- Remove from the grill and let cool slightly. Place the beans in a serving bowl and top with crumbled feta, chopped dill, chives, and lemon juice. Gently toss to combine.
- Serve warm or at room temperature.
Nutrition (per 1 cup)
Calories: 92 kcal · Carbohydrates: 12.5 g · Protein: 4 g · Fat: 4 g · Fiber: 4.5 g · Sodium: 230.5 mg · Sugar: 5.5 g
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