Hearty White Bean Greek Salad
Hearty White Bean Greek Salad
Ingredients
For the Salad
- 6 cups canned cannellini beans, rinsed and drained
- 2 English cucumber, diced
- 4 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 1/2 cups Kalamata olives, pitted and halved
- 2 bell pepper, any color, cored and diced
- 1/2 cup fresh parsley, chopped
- 1 1/2 cups feta cheese, crumbled
For the Dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the salad ingredients: In a very large mixing bowl, combine the rinsed and drained cannellini beans, diced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, diced bell pepper, and chopped fresh parsley.
⏱️ 15 min
- 2
Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper until well combined.
⏱️ 5 min
- 3
Combine and dress the salad: Pour the dressing over the salad ingredients in the large mixing bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.
⏱️ 3 min
- 4
Add the feta cheese: Gently fold in the crumbled feta cheese. Be careful not to overmix, as the feta can break apart too much.
⏱️ 2 min
- 5
Serve: Taste and adjust seasoning if necessary. Serve immediately, or chill for at least 30 minutes for flavors to meld before serving. This salad is excellent served at room temperature or slightly chilled.
Kitchen Tools
Nutrition Facts (per serving)
Hearty White Bean Greek Salad
For the Salad
- 6 cups canned cannellini beans, rinsed and drained
- 2 English cucumber, diced
- 4 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 1/2 cups Kalamata olives, pitted and halved
- 2 bell pepper, any color, cored and diced
- 1/2 cup fresh parsley, chopped
- 1 1/2 cups feta cheese, crumbled
For the Dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the salad ingredients: In a very large mixing bowl, combine the rinsed and drained cannellini beans, diced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, diced bell pepper, and chopped fresh parsley.
⏱️ 15 min - 2
Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper until well combined.
⏱️ 5 min - 3
Combine and dress the salad: Pour the dressing over the salad ingredients in the large mixing bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.
⏱️ 3 min - 4
Add the feta cheese: Gently fold in the crumbled feta cheese. Be careful not to overmix, as the feta can break apart too much.
⏱️ 2 min - 5
Serve: Taste and adjust seasoning if necessary. Serve immediately, or chill for at least 30 minutes for flavors to meld before serving. This salad is excellent served at room temperature or slightly chilled.