Prepare the green beans by washing them thoroughly and trimming the ends. Bring a large pot of salted water to boil and blanch the green beans for 2-3 minutes until bright green and slightly tender but still crisp. Immediately transfer to an ice water bath to stop the cooking process and preserve their vibrant color and crunch.

While the green beans cool, prepare the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, minced garlic, and a pinch of salt and pepper. Taste and adjust seasoning as needed.

Drain the green beans thoroughly and pat them dry with a clean kitchen towel or paper towels. Transfer them to a large mixing bowl.

Add the halved cherry tomatoes, sliced red onion, and chopped parsley to the bowl with the green beans. Pour about half of the dressing over the vegetables and toss gently to combine.

Just before serving, add the crumbled feta cheese and optional toasted nuts if using. Drizzle with remaining dressing, toss lightly, and season with additional salt and pepper if needed. Serve immediately for the best texture and flavor.