Over high heat, add salt to a large pot of water and bring to a boil. Add green beans to the boiling water and cook until crisp tender, approximately 3-4 minutes.
Drain beans and then transfer to a large bowl of ice water to prevent further cooking.
Remove green beans from the ice bath and pat dry with paper towels before adding to a glass or other non-reactive large serving bowl.
Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
Gently fold in crumbled feta cheese and serve immediately at room temperature. You can also chill this salad and serve it cold.