Greek Bean Salad (Fresh, Flavorful & Easy Mediterranean Recipe)

Kick Off Your Meal with This Delightful Greek Bean Salad

If you’re in the mood for something fresh, nutritious, and bursting with flavor, you’ve come to the right place! This Greek Bean Salad is a vibrant, hearty dish that’s not only joyful to eat but also easy to make. With every bite, you’ll savor a medley of textures and tastes, from creamy feta to crunchy cucumbers and zesty olives. It’s a perfect addition to your summertime gatherings or a nutritious lunch that you can whip up in no time!

What is Greek Bean Salad?

Greek Bean Salad is a delightful and colorful dish that celebrates the rich flavors of the Mediterranean. Originating from Greece, this salad showcases the country’s love for wholesome ingredients: beans, vegetables, and herbs come together to create a dish that’s refreshing and satisfying. Cannellini beans serve as the star, providing a creamy texture that pairs beautifully with crisp vegetables and tangy feta cheese. The zesty dressing, enriched with red wine vinegar and olive oil, brings everything together, making it not just a salad but a delightful experience on your plate.

Why You’ll Love This

This Greek Bean Salad ticks all the right boxes! First and foremost, it’s incredibly easy to prepare. With just a few fresh ingredients and a simple dressing, you can have this salad ready in about 20 minutes. Plus, it’s affordable! You don’t need to break the bank to enjoy a tasty dish that’s healthy and filling.

But the best part? It’s absolutely delicious! Each bite is packed with flavor, thanks to the combination of fresh herbs, crunchy vegetables, and creamy feta. Whether you serve it as a main course, a side dish, or even as a light snack, you’ll be sure to impress your family and friends with this colorful bowl of goodness.

How to Make

Quick Overview

Making Greek Bean Salad is a breeze! You’ll need a large mixing bowl, a whisk for your dressing, and just about 20 minutes of your time. The key is to toss everything together gently, preserving the crispness of the vegetables and the creaminess of the beans.

Ingredients

. 3 tablespoons red wine vinegar
. 2 teaspoons dried oregano
. 1/2 teaspoon kosher salt, plus more as needed
. 1/2 teaspoon freshly ground black pepper, plus more as needed
. 1 clove garlic, finely grated or minced
. 1/4 cup extra-virgin olive oil
. 2 (about 15-ounce) cans cannellini beans, drained and rinsed
. 1 medium English cucumber, halved and cut into 1/4-inch-thick pieces
. 1 large green bell pepper, quartered and thinly sliced
. 2 cups cherry or grape tomatoes, halved
. 1 small red onion, halved and thinly sliced
. 6 to 8 ounces block feta cheese, cut into 1/2-inch cubes
. 1/2 cup coarsely chopped fresh mint, parsley, or dill leaves
. 1/3 cup pitted kalamata olives, halved if desired
. 2 tablespoons drained nonpareil capers (optional)

Instructions

1. In a large bowl, whisk together the red wine vinegar, dried oregano, kosher salt, black pepper, and minced garlic. Slowly whisk in the olive oil until well combined.
2. Add the drained cannellini beans, cucumber, green bell pepper, tomatoes, red onion, feta cheese, herbs, olives, and capers (if using) to the bowl.
3. Toss all the ingredients together until well combined. Taste and adjust seasoning with more salt and pepper if needed.
4. The salad can be made ahead without the herbs and stored in an airtight container for up to 1 day. Add herbs just before serving.
5. Leftovers can be refrigerated and consumed within 5 days.

What to Serve with Greek Bean Salad

This Greek Bean Salad makes a fabulous side dish that pairs wonderfully with grilled meats, such as chicken or lamb. You can also serve it alongside pita bread and hummus for a complete Mediterranean-inspired feast. Looking for a light meal? This salad is fantastic on its own or paired with a refreshing glass of iced tea or a crisp white wine. If you love flavors from the Mediterranean, Greek Bean Salad is your go-to.

Top Tips for Perfecting Greek Bean Salad

1. Use fresh herbs. Fresh mint, parsley, or dill will elevate the flavors significantly!
2. Chill your ingredients. For an even cooler, refreshing salad, let your beans and veggies chill in the fridge before mixing.
3. Adjust to taste. Don’t be afraid to tweak the seasoning—add more salt or vinegar if you like it zesty!
4. Cubes of feta. Cutting the feta into larger pieces adds a delightful creaminess with each bite.
5. Mix it up. Feel free to add other vegetables like bell peppers or avocado to personalize the salad.
6. Personalize the dressing. Swap red wine vinegar for lemon juice if you’re looking for a citrusy twist.
7. Add crunch. Toss in some toasted nuts or seeds for an extra crunch factor!

Storing and Reheating Tips

To store your leftover Greek Bean Salad, place it in an airtight container in the refrigerator. It will stay fresh for up to 5 days, making it perfect for meal prep or a quick grab-and-go lunch. Since the salad is best enjoyed cold, there’s no need to reheat it. Just give it a good stir before serving, and you’re set!

FAQs

Greek Bean Salad

A vibrant and hearty salad that combines creamy cannellini beans with fresh vegetables, herbs, and feta cheese, all tossed in a zesty dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

  

For the dressing

• 3 tablespoons red wine vinegar
• 2 teaspoons dried oregano
• 1/2 teaspoon kosher salt plus more as needed
• 1/2 teaspoon freshly ground black pepper plus more as needed
• 1 clove garlic, finely grated or minced
• 1/4 cup extra-virgin olive oil

For the salad

• 2 cans cannellini beans, drained and rinsed about 15-ounce each
• 1 medium English cucumber, halved and cut into 1/4-inch-thick pieces
• 1 large green bell pepper, quartered and thinly sliced
• 2 cups cherry or grape tomatoes, halved
• 1 small red onion, halved and thinly sliced
• 6 to 8 ounces block feta cheese, cut into 1/2-inch cubes
• 1/2 cup coarsely chopped fresh mint, parsley, or dill leaves
• 1/3 cup pitted kalamata olives, halved if desired
• 2 tablespoons drained nonpareil capers (optional)

Method

 

Preparation

1. In a large bowl, whisk together the red wine vinegar, dried oregano, kosher salt, black pepper, and minced garlic. Slowly whisk in the olive oil until well combined.
2. Add the drained cannellini beans, cucumber, green bell pepper, tomatoes, red onion, feta cheese, herbs, olives, and capers (if using) to the bowl.
3. Toss all the ingredients together until well combined. Taste and adjust seasoning with more salt and pepper if needed.

Serving

1. The salad can be made ahead without the herbs and stored in an airtight container for up to 1 day. Add herbs just before serving.
2. Leftovers can be refrigerated and consumed within 5 days.

Notes

Use fresh herbs for better flavor and chill your ingredients for a refreshing salad. Adjust seasoning to preference.

Wrap-Up

This Greek Bean Salad is an absolute must-try for anyone who loves a flavorful, nutritious dish. With its fresh ingredients and simple preparation, it’s sure to become a staple in your kitchen. So go ahead and gather your ingredients—your taste buds will thank you for bringing this delightful Greek Bean Salad into your life soon!

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Greek Bean Salad (Fresh, Flavorful & Easy Mediterranean Recipe)

More Resources

• Mediterranean Dense Bean Salad
• Italian Dense Bean Salad
• White Bean Salad – Easy Fresh Mediterranean Recipe
• Dense Bean Salad with Roasted Chicken – Easy Mediterranean Meal
• The Ultimate Guide to Bean Salad: 15+ Healthy, Flavorful Recipes
• Mediterranean Diet – Wikipedia
• Greek Cuisine – Wikipedia
• Beans and Legumes – MedlinePlus