سلطة الفاصوليا اليونانية

Boil the green beans in salted water for 5 minutes.

Transfer to an ice water bath to maintain the green color.

For the Dressing: Mix mustard, lemon juice, olive oil, minced garlic, salt, black pepper, oregano, and honey.

In a large bowl, combine the boiled green beans, halved cherry tomatoes, cutted onion, and crumbled feta cheese.

Pour the dressing over the salad mixture and toss gently to combine.

Serve immediately or refrigerate for a short while to allow the flavors to meld together before serving.