Fresh salad with white beans, feta, herbs, and crisp vegetables. Vegetarian, gluten-free, and quick to prepare.
# What You'll Need:
→ Beans & Dairy
01 - 2 cans (15 oz each) white beans, such as cannellini or butter beans, drained and rinsed
02 - 4 oz feta cheese, crumbled
→ Vegetables
03 - 1 medium cucumber, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, finely chopped
06 - 1 small red bell pepper, diced
07 - 1.75 oz Kalamata olives, pitted and sliced
→ Fresh Herbs
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh mint, chopped (optional)
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 1.5 tbsp fresh lemon juice
12 - 1 tsp dried oregano
13 - 0.5 tsp salt
14 - 0.25 tsp freshly ground black pepper
# How to Make It:
01 - In a large salad bowl, add the white beans, diced cucumber, halved cherry tomatoes, finely chopped red onion, diced red bell pepper, and sliced Kalamata olives.
02 - In a small bowl or jar, vigorously whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the combined vegetables and beans, tossing delicately to coat all ingredients evenly.
04 - Sprinkle crumbled feta cheese and chopped fresh herbs over the salad, then toss gently once more to incorporate.
05 - Taste and fine-tune seasoning as desired. Serve immediately or refrigerate for up to two days to enhance flavors.
