Tired of the same old salads? Say hello to your new favorite lunch! This isn’t just a salad; it’s a full-on flavor experience. We’re piling a vibrant, crisp-tender mix of green beans and edamame onto thick slices of toasted country bread, all slathered with a creamy, tangy whipped feta spread. A drizzle of homemade balsamic dressing ties it all together for a dish that’s as beautiful as it is delicious. Perfect for a sunny afternoon, a light dinner, or impressing guests at your next get-together!
Ingredients
• Whipped Feta Spread
• 3/4 cup / 170 g feta cheese
• 1/2 cup / 120 g plain Greek yogurt
• 2 tablespoons / 30 ml snipped fresh basil
• 1 small clove garlic, minced
• Salt and ground black pepper to taste
• Creamy Balsamic Dressing
• 1/4 cup / 60 ml lightly packed fresh basil leaves
• 1/4 cup / 60 ml olive oil
• 2 tablespoons / 30 ml balsamic vinegar
• 2 tablespoons / 30 ml red wine vinegar
• 2 tablespoons / 30 ml heavy whipping cream
• Salt and ground black pepper to taste
• Salad & Assembly
• 8 cups / 1.9 liters water
• 1/2 teaspoon / 2.5 ml salt
• Two 12-ounce / 340 g packages frozen shelled soybeans (edamame)
• 1 1/2 pounds / 680 g fresh green beans, trimmed
• 2 cups / 300 g yellow and/or red cherry tomatoes, halved
• 12 slices crusty country bread, toasted
• Fresh basil leaves for garnish, optional
Instructions
1. Make the Whipped Feta: In a small bowl, use a fork to mash the feta cheese and Greek yogurt until they are well combined and creamy. Stir in the snipped basil and minced garlic. Season to your liking with salt and pepper, then cover and chill in the refrigerator until ready to serve.
2. Prepare the Balsamic Dressing: In a blender, combine the fresh basil, olive oil, balsamic vinegar, and red wine vinegar. Cover and blend until completely smooth. Add the whipping cream and pulse just until mixed. Season with salt and pepper to taste.
3. Cook the Beans: Bring the water and 1/2 teaspoon of salt to a rolling boil in a large saucepan. Add the frozen edamame and fresh green beans. Return the water to a boil, then reduce the heat, cover, and cook for 6 to 8 minutes, or until the beans are crisp-tender. Drain well.
4. Cool the Salad Base: Transfer the cooked and drained bean mixture to a large bowl. Allow it to cool at room temperature for about 20 minutes. Once cooled, add the halved cherry tomatoes.
5. Marinate the Salad: Drizzle half of the prepared Balsamic Dressing over the bean and tomato mixture. Toss gently to coat everything evenly. Cover the bowl and chill for at least 30 minutes, or up to 8 hours, to allow the flavors to meld.
6. Assemble and Serve: When you’re ready to eat, spread the chilled whipped feta mixture generously onto each slice of toasted country bread. Place two slices on each plate. Give the chilled bean salad a final toss, then mound it on top of the feta-spread toasts. Drizzle with the remaining Balsamic Dressing and garnish with fresh basil leaves, if desired. Serve immediately.
Nutritional Information
• PER SERVING: 474 calories, 24 g total fat (7 g saturated fat), 27 mg cholesterol, 679 mg sodium, 46 g carbohydrates, 10 g fiber, 22 g protein.
Pro Tips
• For the most vibrant color, prepare an ice bath. After boiling, immediately transfer the green beans and edamame to the ice water for a minute to stop the cooking process, then drain thoroughly.
• The whipped feta, balsamic dressing, and bean salad base (before dressing) can all be prepared up to a day in advance. Just store them in separate airtight containers in the fridge and assemble when ready to serve.
• For the best texture, toast the bread just before serving to ensure it stays crisp and doesn’t get soggy from the toppings.
• Don’t have country bread? This salad is also fantastic served over a bed of quinoa, farro, or mixed greens for a lighter, gluten-free option.
FAQ
Q: Can I make this recipe vegan
A: Yes, you can easily adapt this recipe to be fully vegan. For the whipped feta, use a quality plant-based feta cheese and a plain, unsweetened dairy-free yogurt. In the creamy balsamic dressing, substitute the heavy whipping cream with full-fat coconut cream or a rich, unsweetened dairy-free creamer to achieve a similar creamy consistency.
Q: Is this a good source of vegetarian protein
A: Absolutely. This dish is an excellent source of vegetarian protein, providing 22 grams per serving. The edamame is a complete plant-based protein, and the feta cheese and Greek yogurt in the spread also contribute significantly, making it a filling and nutritious meal.
Q: How can I make this recipe gluten-free
A: To make this recipe gluten-free, simply replace the country bread with your favorite gluten-free bread, toasted just before serving. Alternatively, as mentioned in the Pro Tips, you can serve the green bean and edamame salad over a bed of quinoa, farro, or mixed greens for a delicious and naturally gluten-free meal.
Q: Can I prepare parts of this vegetarian lunch ahead of time
A: Yes, this recipe is perfect for meal prep. You can prepare the whipped feta spread, the balsamic dressing, and the cooked bean salad base (without dressing) up to a day in advance. Store each component in a separate airtight container in the fridge. When you’re ready to eat, just toast the bread and assemble everything for a quick, fresh meal.
