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Mediterranean White Bean Salad Recipe
Ash Tyrrell

Mediterranean White Bean Salad Recipe

I absolutely love whipping up this salad when I need something that tastes like a summer vacation in a bowl but only takes minutes to prepare. The vibrant colors of the fresh vegetables mixed with the creamy feta instantly brighten my mood, and honestly, it’s become my go-to lunch for busy workdays.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can Cannellini Beans: These white beans are the star of the show; make sure you drain and rinse them thoroughly to remove excess sodium and starch.
  • 2 Mini Cucumbers: I prefer Persian or mini cucumbers because they are extra crunchy and don't require peeling but half an English cucumber works too.
  • 1-2 tablespoons Red Onion: Finely chop this for a sharp zesty bite that balances the creaminess of the beans without overpowering the other flavors.
  • 1/2 Red Bell Pepper: Chopping this adds a beautiful pop of color and a lovely natural sweetness that complements the tangy dressing perfectly.
  • 10 oz Little Tomatoes: Grape or cherry tomatoes are ideal here; slice them in half to release their juices into the salad mixture.
  • 1/3 cup Kalamata Olives: Make sure to buy them pitted and chop them up; they add that signature briny salty punch essential to Greek flavors.
  • 1 tablespoon Fresh Parsley: Chopped flat-leaf parsley brings a clean grassy freshness that brightens up the heavier elements like beans and cheese.
  • 1/2 teaspoon Dried Oregano: This dried herb is non-negotiable for authentic Mediterranean flavor; crush it slightly between your fingers before adding to release oils.
  • 1/2 cup Crumbled Feta Cheese: Buy a block and crumble it yourself for the best texture or grab a high-quality pre-crumbled tub for convenience.
  • 1 tablespoon Olive Oil: Use a good quality extra virgin olive oil since this forms the base of your dressing and brings rich flavor.
  • 1 tablespoon Red Wine Vinegar: This provides the necessary acidity to cut through the olive oil and cheese tying everything together beautifully.
  • Salt & Pepper: Add these to taste at the very end keeping in mind that the feta and olives already add a salty kick.

Method
 

  1. Start by washing all your fresh produce thoroughly under cold running water to ensure it's clean. Then, take your time chopping the cucumbers, peppers, and onions into uniform, bite-sized pieces so every forkful has a perfect mix. Slice the cherry tomatoes in half and chop the olives so they distribute evenly throughout the salad.
  2. Take your large mixing bowl and dump in the rinsed white beans followed by all your chopped vegetables. Sprinkle the crumbled feta cheese, fresh parsley, and dried oregano over the top of the vegetable mixture. Drizzle the olive oil and red wine vinegar directly over the ingredients rather than mixing the dressing separately.
  3. Using large salad servers or two spoons, gently toss everything together until the vegetables are coated in the oil and vinegar. Taste a small spoonful of the salad to see if the flavors are balanced to your liking. Add a pinch of salt and freshly cracked black pepper if needed, then give it one final toss.

Notes

  • I always let the chopped red onions sit in the red wine vinegar for about 5 minutes before adding the rest of the ingredients. This little trick "pickles" them slightly, taking away that raw, pungent bite that can sometimes be too strong.
  • For the best texture, I prefer buying a block of feta in brine and crumbling it myself rather than buying the pre-crumbled dry stuff. The brine keeps the cheese moist and flavorful, which makes the whole salad feel more luxurious and creamy.
  • Don't skip the step of thoroughly drying your vegetables after washing them, especially the cucumbers and parsley. Excess water from the veggies can water down your dressing, making the salad soggy instead of crisp and flavorful.