Pin this A zesty, colorful salad featuring creamy white beans, crisp vegetables, tangy feta, and a bright lemon-oregano dressing—perfect for a quick lunch or refreshing side.
I enjoy making this salad for a light lunch, especially during warm weather when I want something fresh and satisfying.
Ingredients
- Base: 2 cans (15 oz/425 g each) white beans (cannellini or Great Northern) drained and rinsed
- Base: 1 cup (150 g) cherry tomatoes halved
- Base: 1 cup (150 g) cucumber diced
- Base: 1/2 small red onion finely chopped
- Base: 1/2 cup (75 g) Kalamata olives pitted and halved
- Base: 1/2 cup (75 g) roasted red peppers chopped
- Base: 1/4 cup (10 g) fresh parsley chopped
- Base: 1/4 cup (35 g) feta cheese crumbled
- Dressing: 3 tbsp extra-virgin olive oil
- Dressing: 2 tbsp fresh lemon juice
- Dressing: 1 tsp dried oregano
- Dressing: 1 small garlic clove minced
- Dressing: 1/2 tsp sea salt
- Dressing: 1/4 tsp freshly ground black pepper
Instructions
- Step 1:
- In a large bowl, combine the white beans, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and parsley.
- Step 2:
- In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, garlic, salt, and black pepper until well combined.
- Step 3:
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Step 4:
- Sprinkle the crumbled feta cheese over the top and toss lightly.
- Step 5:
- Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.
Pin this This salad is a favorite at family gatherings because it appeals to everyone with its vibrant colors and fresh taste.
Serving Suggestions
Serve the salad with warm pita bread or as a side to grilled chicken or fish for a complete meal.
Variations
For a dairy-free option, swap feta for vegan feta. Add bell peppers or toasted pine nuts for extra crunch.
Pairing
A crisp Sauvignon Blanc pairs well with this salad and complements the Mediterranean flavors nicely.
Pin this This salad is quick to make and perfect for a healthy lunch or side dish.
Recipe FAQs
- → What beans work best in this salad?
Cannellini or Great Northern white beans are ideal for their creamy texture and mild flavor.
- → Can I prepare the dressing in advance?
Yes, the lemon-oregano dressing can be whisked ahead and refrigerated for up to 2 days for convenience.
- → How should I store leftovers?
Keep the salad covered in the refrigerator and consume within 2 days to preserve freshness and texture.
- → Are there good vegan alternatives for feta?
Yes, vegan feta substitutes made from plant-based ingredients can be used without compromising flavor.
- → What side dishes pair well with this salad?
Warm pita bread, grilled chicken, or fish complement this salad nicely, enhancing the Mediterranean flavors.