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Greek Bean Salad with feta, olives, and cherry tomatoes

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.