Olive Magazine
Greek Salad Recipe

Broad bean Greek salad with marinated feta

Published: June 19, 2015 at 10:04 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2-3

Broad beans are in season from June until September, and this fresh green Greek salad with marinated feta is a great way to make use of them while you can. Serve as a side salad, or with toasted pitta or flatbread for a light lunch or dinner

  • Vegetarian

Try this broad bean Greek salad, then check out our Greek salad, halloumi and Greek salad wraps, spanakopita, and more Greek recipes.


  • 200g block feta
  • 1 tsp fennel seeds, lightly toasted
  • 2 lemons, 1 zested and both juiced
  • chopped to make 2 tbsp dill
  • extra virgin olive oil
  • ¼ tsp dried oregano
  • 1 small red onion, diced
  • 350g (double-podded if you like) podded broad beans
  • 1/2 cucumber, halved lengthways and roughly chopped
  • a handful nocellara green olives, halved and stones removed
  • 1 stick celery, thickly sliced
  • a small bunch flat-leaf parsley, leaves picked and torn
  • 1 cos lettuce, leaves seperated
  • to serve toasted pitta or flatbread


  • STEP 1

    Break up the block of feta and put the pieces in a small dish. Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally.

  • STEP 2

    Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss.

  • STEP 3

    Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water. Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together.

  • STEP 4

    Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta, and eat with warm pitta or flatbread.


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