Super Quick and Easy and Ultra-Tasty Green Beans Mediterranean Style! Fresh tomatoes, Feta Cheese, Kalamata Olives and Croutons – yay! – elevate plain Green Beans! Delish straight from Sheet Pan (!) or cold!
When we were kids, we were NOT a vegetable-loving family. I’ve tried to make my family vegetable-lovers, but it’s been an uphill battle, I have to admit. Anyway, at some point, out of needing to save some cash or get more vitamins into us, my parents started buying canned corn, peas, and green beans by the case. They would stack the cases of cans in this coat closet that was in our Family Room. If you don’t know about a “Family Room” it is the room invented in the ‘50s . That Family Room would allow parents to preserve a pristine Living Room for guests, never to be sullied by the presence of children who weren’t bathed and coifed. So the Living Room was where we took photos of special occasions, and Mom and Dad would entertain guests.
Nightly, our mom would send one of us to the Family Room to grab 2 cans of the vegetable of our choice. We ate Sweet corn from the can for as many days as we could, then moved on to the peas, and finally, there was no other choice but green beans. At this point, one of the 6 of us kids frequently tried to send a scoop of beans wrapped in a paper napkin down the toilet in a mid-meal bathroom trip.
While that activity resulted in several of us, on occasion, sitting in front of our green beans “until they were ALL gone”, it also resulted in Mom looking for Green Beans we would eat. I don’t know if she found it in the Sunday paper or Good Housekeeping, but one day these “Green Beans Mediterranean” showed up on our table. Mom’s version included canned green beans, some canned tomatoes, and oregano. And the best part was the CROUTONS, which were basically 2 pieces of toast, cubed, then thrown into the mix. And it worked out for Mom, because we all loved Green Beans Mediterranean!
My updated version of Green Beans Mediterranean Style uses French Green beans, fresh grape tomatoes and also includes Kalamata olives, as well as croutons. Then I top it with feta cheese. And, to make it all easy as can be, I cook it on a Sheet Pan. Takes less than 20 minutes! (I realize I’m in kind of a Sheet Pan frenzy here, but it works for me!) All the goodness, less mess and I don’t have to stir and watch everything constantly.
My Green Beans Mediterranean were inspired by This recipe from Dawn at Girl Heart Food, because it got me thinking about Green Beans, and she completely made the case for French Green Beans for me. I usually don’t like to pay the extra they cost, but in this dish – so worth it! You’ll notice I repeat many of the points she makes about them.
Recipe Details
Such an easy side, or add a protein and take it for lunch tomorrow – it’s as good cold as hot!
I used French Green Beans (haricot verts) because I’m basically lazy and don’t like to peel the strings off of the beans. They’re a bit smaller, too, compared to regular green beans. Therefore, they cook quickly, and you don’t have to trim the ends, either. But you can use string-type beans, you’ll just need to remove the string, and do some end-trimming.
To make the recipe, you’ll need to put the main ingredients: beans, olives (be sure they’re pitted), cherry or grape tomatoes, and your cubed bread, all into a bowl. Drizzle with olive oil, add some oregano and salt, then pop into the oven for a bake. 15-20 minutes should do it! Then, I like to add a little vinaigrette made with white balsamic vinegar – substitute any type you like, really – a little oil and some dijon. But feel free to leave it off if you’re so inclined, still a delicious dish! Then crumble some feta, add a pinch of red pepper flake, and serve!
Green Beans Mediterranean also makes a great potluck dish or you could add some protein and it becomes several days of lunch!
Main Ingredients Drizzle with Olive Oil and spices and into the oven!
So if you have a nice supply of Green Beans, whether in the family room closet or not, won’t you try my Green Beans Mediterranean Style? They are so quick, easy, and delicious! I’m pretty sure my Mom would love them as well ❤️!
Enjoy!
If you’re looking for other side dishes, be sure to check out my Za’atar Sweet Potatoes and Garlicky Kale. Or maybe some Roasted Root Vegetables?
If you’re Sheet Pan Crazy, take a look at my Curried Sheet Pan Chicken with Cauliflower and Roasted Grapes or Sheet Pan Rhubarb Chicken or even these tasty Sheet Pan Chicken Fajitas
PIN Green Beans Mediterranean Style for later ->
Green Beans Mediterranean Style
A super-flavorful green bean dish! I use fresh French green beans, since you don’t need to de-string them and they are also a bit smaller than the regular Green Beans, so they cook faster, and therefore, become tender faster.
Add all your favorite Mediterranean flavors: grape tomatoes, Kalamata Olives, croutons, feta cheese and you have a tasty side dish! Good warm or cold!
- Prep Time: 10 min
- Cook Time: 15-20 min
- Total Time: 25-30 min
- Yield: 6 Servings 1x
- Category: Vegetables
- Method: Baking
Ingredients
- 12 oz. Fresh Haricot Verts (French Green Beans) (See Note 1)
- 1 1/2 c Cherry or Grape Tomatoes
- 1/3 c Small, Pitted Kalamata Olives
- 2 c 1/2” bread cubes (See Note 2)
- 1/2 tsp. Oregano
- 1/2 tsp. Salt
- 4 Tbls. Extra-Virgin Olive Oil, divided
- 1/4 tsp. Dijon Mustard
- 1 Tbls. White Balsamic or White Wine Vinegar
- 1 oz. Feta Cheese
- (optional) pinch of red pepper flake
Instructions
- Preheat oven to 375F (Conventional), or 350F for Convection (fan).
- In a large bowl, place the green beans, tomatoes, Olives and Bread cubes. Drizzle with 3 T olive oil, the oregano, and 1/2 t salt. Mix until all pieces are coated.
- Spread onto large Sheet Pan.
- Place in oven 15-20 minutes, until croutons are crispy, and beans are tender. In my oven, this took about 18 minutes.
- Make the dressing. In a small container with a lid, mix together the dijon mustard, Balsamic Vinegar, and remaining Tablespoon of olive oil. Add a pinch of salt and a couple turns freshly ground pepper. Drizzle over the green beans. Place in a serving bowl.
- Crumble and Sprinkle the Feta Cheese and a pinch of red pepper flake (if desired) over the top and serve while warm.
Notes
- Haricot Vert, or French Green Beans, are preferable for this recipe because the do not have the “string” that is on other types of green beans. They are tender and usually don’t need their ends trimmed either.
- You can use any type of bread to make these croutons. They are cut relatively small for the short time they will be in the oven, so pre-sliced bread works as well as a Country Loaf. I used leftovers from a sourdough baguette.
Keywords: Green beans, Mediterranean, Greek, sheet pan, feta cheese, side dish, vegetables
I made this last night to go with grilled chicken. I added a thinly sliced shallot to the bean mixture and some capers to the dressing mixture, and it was fabulous! Wish I had discovered this recipe earlier in the season!
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Marguerite – Thanks so much for stopping by to comment! Your additions sound so so flavorful – I look forward to trying them myself! So glad you love these beans like we do!
Love green beans and would love to create this salad for my family
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Thank so much! I appreciate your visit and your kind words! 😊
Dear Laura, this is absolutely our kind of summer brunch for week ends ! Thank you for this lovely idea !
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Thanks, Davorka! Yes, I was tempted to put an egg on it and have the leftovers for brunch myself! Next time for sure! Thanks for your visit!
I don’t thknk I had any issues with veggies when I was a kid (Except, probably, onions. But what kid does like onions, right?) But I certainly did like canned veggies too, especially green peas. Still, I don’t mind canned veggies these days (Corn is my thing) except canned green beans. Honestly, they’re not that good once canned – too soft and mushy. Baking fresh gree beans is definitely the best solution; and this dish looks and sounds absolutely inviting!
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You’re so right, Ben! It’s the mush factor in the canned beans. I think I didn’t realize until I was an adult that green beans were not naturally mushy. But also, I think that’s the way they were cooked in those days. So no judgment, I just prefer them to have a bit of body. Anyway, hope you get the chance to try these beans! Thanks for visiting!
OMG! Fortunately I’ve loved green beans all my life–no pretending to eat them for me :). But these look even better than just regular old green beans. I must try them! I love anything with feta!
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We’re kindred spirits with the feta, Kelsie, I could put it on anything that needs cheese. Which, actually, is just about everything, isn’t it? Anyway, thanks for visiting and hope you get the chance to try!
Surprisingly, beans are one of the few vegetables that my kids will actually eat! I can’t wait to try this and see if my kiddos will devour this, because I know I will!
I can only speak for my kids, but I think I’ll be needing to make this again very soon! Maybe drop some chicken pieces on the pan next time! Thanks, Katherine!
Sounds amazing with all those textures and flavors. I’m loving how low calorie this is, so I can have a double serving! 🙂 Pinning!
I agree, double servings of this dish are a must! I’d maybe even put an egg on top, to make it a complete meal!
As a kid, I probably wasn’t a fan of green beans either…but now? Bring ’em on! They’re one of my fave veggies and this looks absolutely scrumptious, Laura! I’m certain I could eat the entire batch of these green beans myself, lol. Great for the summer months!
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Thanks, Dawn! I’m so glad we’ve “evolved” into veggie lovers, aren’t you? Thanks for visiting!
I’ve always been a vegetable lover so you know that I would enjoy your Mediterranean green beans. They sound great.
Thanks, Karen! Wish I’d been a lifelong veggie lover, but I’m making up for it now, for sure! Glad you like the bean recipe and thanks so much for visiting!
What was it with Moms who forced their kids to sit there at the table staring at cold green vegetables?!!! Same with my mother. There was a lot of gagging, I remember, between my sister and I. I also remember the toilet trick, but parents do catch on quickly… Love this recipe. I have a green bean recipe from a cookbook, and it’s the only reason I kept the cookbook. Green beans, shallots, cherry tomatoes, kalamata olives, and toasted pine nuts. Exquisite. On the blog but i think you have the idea.
I think that, for my parents at least, they came from families who lived during the Depression, and it was unheard of to not “clean your plate!” So pretty sure they wanted us to value what we had. And, indeed, they do catch on pretty quick to the toilet trick. I wasn’t the one caught, fortunately, but that didn’t last long. Thanks much for you visit!
My brother and I were very lucky when growing up as my mum grew green beans in the garden so I liked them. They were as fresh as fresh can be. Although just having them boiled all the time did get tiresome. If only she had a recipe like this at the time……..
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I get that, Neil! At least you liked the green beans as is. I’m not sure why we didn’t like the canned beans, I’m sure they weren’t terrible. Just kid stuff, I guess! But we did love her Mediterranean-Style beans! Thanks for visiting!
My husband is a green been fanatic, and he loves ethnic foods – this is something he needs to try.
So glad to know there are green bean “fanatics” and hope he gets the chance to try them soon! I love an easy sheet pan meal or side! Thanks for visiting!
I grew up thinking veggies came from cans. Luckily I discovered fresh veggies and have been a fan since. Boy, do I have bad food memories from eating canned green beans. We love veggie sheet pan dishes and we have them often. But, I’ve never thought of adding the bread cubes. Brilliant idea…
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Thanks, Ron! Indeed, croutons are one of the best things you can add to a sheet pan! I actually work to include them in a meal, I love them so much! And yes, canned green beans do need a little attention to make them delicious, don’t they? I’m so glad we can buy fresh or even frozen and have some good ones. Hope you get the chance to add some bread to your sheet pan really soon! Thanks for your visit!
Oh, I totally understand and appreciate the Family Room concept. Heck, Robbie’s toys are all over the place…but we try our best to keep them confined to the Family Room. I’m laughing at the idea of stacks and stacks of veggies in the corner of the Family Room though! Speaking of veggies, I love this recipe! I mean I enjoy green beans to start with, but then you add in all of these awesome flavors (and CROUTONS!), and I’ll 100% on board. These would be a great summer side dish, too. Speaking of summer, I hope you have a great long weekend, Laura!
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Thanks so much, David! We don’t have an official family room, for us it’s the basement, but it was an awesome place, veggies or not! I hope you have a great long weekend, too, David, and hope you’re getting some summer-ish weather, too! Thanks for your visit!
Laura, these green beans look fabulous! Sure wish I had these when I was younger. How many nights I had to sit at the table because I wouldn’t finish my vegetables – usually from a tv dinner. I was surprised when my own kids loved vegetables. I guess you just have to make them taste good.
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I think that’s the key, Kelly! It’s not too difficult to make them taste good, and having a variety of veggies, too, I think is important, especially since so many of them are visually pleasing, too!
This recipe is right up my street! What a fantastic meal to make with green beans. I can imagine it as a side but I would really enjoy it just as it is!
I totally agree, Caroline! I love it all by itself, too – it makes a great lunch. And like I mentioned, it’s delicious cold as well!
I looooove green beans! We are a vegetable loving family over here so I know we would love this side dish. Perfect with any BBQ!
Thanks, Kelly! It is a tasty side dish, and so glad you all love some green beans! a great potluck dish for a barbecue is so right! Thanks for visiting!