Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 2–3 minutes until bright green and just tender. Immediately transfer the beans to a bowl of ice water to stop the cooking. Drain and pat dry.

In a small dry skillet over medium heat, toast the sliced almonds for 2–3 minutes, stirring, until fragrant and lightly golden. Remove from heat and set aside.

Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt and pepper in a bowl or shake in a jar until emulsified. Taste and adjust seasoning.

For extra flavor, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the drained beans and sauté for 2–3 minutes until they develop a few charred spots. This adds smokiness but is optional.

In a large bowl, combine the green beans, cherry tomatoes, sliced red onion, and half the feta. Toss with most of the dressing, reserving a little to finish, and taste for salt and pepper.

Transfer to a serving bowl, sprinkle with remaining feta, toasted almonds and chopped herbs. Drizzle any reserved dressing over the top and serve at room temperature or slightly chilled.