Bring a pot of salted water to a boil. Add the green beans and cook for 3-5 minutes until bright green and tender-crisp.

Drain the green beans in a colander and immediately transfer to a bowl of ice water to stop the cooking process.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.

In a large bowl, combine the blanched green beans, cherry tomatoes, red onion, feta cheese, and almonds.

Drizzle the vinaigrette over the salad and toss gently to combine.