Wax Bean and Tomato Salad A Bright and Easy Summer Side

This Tomato-Wax Bean Salad with Chickpeas, Feta, and Dill is the ideal summer dish—light, tangy, and bursting with garden-fresh flavor. Perfect as a side or main course, this vibrant salad combines crisp wax beans, juicy cherry tomatoes, earthy chickpeas, creamy feta, and fresh dill, all tossed in a lemony vinaigrette. It’s quick to prepare, refreshing, and pairs beautifully with grilled bread.

Why You’ll Love This Recipe

• A perfect no-fuss summer salad

• Quick and easy to prepare

• Uses fresh, seasonal ingredients

• No oven required—only a brief boil

• Excellent for lunch or light dinner

• Pairs well with grilled sourdough or focaccia

• Vegetarian and full of protein from chickpeas

• Bright, herby, and tangy flavor profile

• Great use for garden-fresh beans and tomatoes

• Ready in under 20 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 ounces wax beans or green beans

• ½ teaspoon salt (for boiling beans)

• 1 tablespoon fresh lemon juice

• ½ tablespoon red wine vinegar

• 1 small garlic clove, minced (or ½ medium clove)

• 1½ tablespoons extra-virgin olive oil

• ½ pint cherry tomatoes, halved

• ½ can (15 ounces) chickpeas, drained and rinsed

• 2 ounces crumbled feta (preferably Mt. Vikos)

• 1 tablespoon roughly chopped fresh dill

• ¼ teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

Directions

1. Blanch the beans: Bring a saucepan of water to a boil. Add ½ teaspoon salt and the beans. Cook for 2 minutes until tender-crisp. Transfer to an ice water bath to cool. Drain and pat dry.

2. Make the dressing: In a small bowl, whisk together lemon juice, red wine vinegar, garlic, salt, pepper, and olive oil.

3. Assemble the salad: In a wide salad bowl, combine the blanched beans, cherry tomatoes, and chickpeas. Season with salt and pepper. Pour over the dressing and toss to coat.

4. Add feta and herbs: Gently fold in crumbled feta. Let the salad marinate for 10 minutes, tossing occasionally.

5. Finish and serve: Sprinkle generously with fresh dill and dried oregano before serving. Best enjoyed with grilled bread.

Servings and timing

• Servings: 2 to 4 (as a side dish)

• Prep time: 10 minutes

• Cook time: 2 minutes

• Total time: 15 minutes

Variations

• Add cucumbers or bell peppers for extra crunch

• Swap wax beans with green beans or haricots verts

• Use white beans instead of chickpeas

• Make it vegan by omitting the feta or using a dairy-free alternative

• Add grains like quinoa or farro for a heartier meal

Storage / Reheating

• Refrigerator: Store in an airtight container for up to 2 days

• Freezing not recommended as the fresh ingredients lose texture

• Serve cold or at room temperature—no reheating needed

FAQs

Can I use canned green beans instead of fresh?

Fresh beans are recommended for the best texture, but canned can be used in a pinch—just skip boiling and rinse them well.

Can I use dried chickpeas instead of canned?

Yes, just make sure they are fully cooked and cooled before adding.

Is feta necessary?

Feta adds creaminess and saltiness, but you can omit it or use a dairy-free alternative.

Can I make this ahead of time?

Yes, but it’s best eaten within a few hours for optimal freshness. Add the dill just before serving.

What kind of bread pairs best?

Grilled sourdough, focaccia, or toasted cornbread complement this salad beautifully.

Can I use other herbs besides dill?

Yes, try parsley, basil, or mint for different flavor profiles.

Is this salad gluten-free?

Yes, it is naturally gluten-free as written.

How can I make this a full meal?

Serve with crusty bread or add cooked grains like farro or quinoa.

What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc or Pinot Grigio works well.

Can I double the recipe?

Absolutely—just scale all ingredients evenly for larger servings.

Conclusion

Tomato-Wax Bean Salad with Chickpeas, Feta, and Dill is your go-to solution for a refreshing and satisfying summer dish. Whether served as a light meal or a side, its blend of textures and tangy dressing will keep you coming back for more. Add some crusty grilled bread, and you’ve got a delightful seasonal meal with minimal effort.