Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes.
Rinse green beans in cold water in strainer.
Pat dry green beans and place in a large bowl.
Combine green beans with feta cheese, tomatoes, red onions, & cucumbers.
Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.
Whisk together the olive oil, red wine vinegar, basil, garlic and some salt & pepper.
Pour the dressing over the green beans and sprinkle with the toasted almonds.
Marinate in the refrigerator for 1 hour before serving.