Save to Pinterest This vibrant Mediterranean white bean salad is my go-to recipe when I need something fast and nourishing. Its creamy beans and tangy feta pair perfectly with crisp colorful vegetables and a bold lemony dressing creating a refreshing dish that never feels heavy. It is the ideal quick lunch or a crowd-pleasing side for outdoor gatherings.
I first threw this together when friends dropped by without notice. The response was so enthusiastic that now I make it for nearly every potluck and picnic. Even skeptics of beans love how bright and lively this salad tastes.
Ingredients
- White beans: canned or cooked add creamy protein that is mild and satisfying always check they are firm and not mushy
- Feta cheese: crumbled for salty richness buy sheep's milk feta for real flavor
- Cherry tomatoes: juicy and sweet or grape tomatoes for vibrant color use ones that feel heavy for their size
- Cucumber: diced for crispness and freshness choose small firm ones that are not bitter
- Red onion: thinly sliced for sharp bite look for onions with tight glossy skin
- Roasted red peppers (optional): add sweet smoky notes try to find jars with whole peppers that you can chop yourself
- Kalamata olives: pitted and halved bring a briny counterpoint buy jarred olives stored in brine not vinegar
- Fresh parsley: chopped infuses green herb flavor flat leaf parsley is extra fragrant
- Fresh mint (optional): for bright cooling lift avoid any leaves with dark spots
- Extra virgin olive oil: for richness select one labeled cold pressed for best flavor
- Fresh lemon juice: zesty and tangy roll lemon before juicing for maximum yield
- Red wine vinegar: a splash brings balance check for sharpness and clean scent
- Garlic: minced for punch pick firm cloves with tight skin
- Dried oregano: evokes Mediterranean savor sharper if it is recently opened
- Salt and black pepper: adjust to lift all flavors freshly ground pepper gives better aroma
Instructions
- Prep the Vegetables:
- Rinse and drain the white beans very well so they do not dilute the dressing. Slice the cherry tomatoes in half dice the cucumber thinly slice the onion and chop the roasted red peppers olives parsley and mint.
- Mix the Salad Base:
- Add the beans tomatoes cucumber red onion roasted peppers olives parsley and mint to a large salad bowl. Gently toss everything with clean hands or two big spoons to keep the beans whole.
- Make the Dressing:
- Whisk together the olive oil lemon juice red wine vinegar garlic oregano salt and black pepper in a small bowl until the mixture emulsifies. It should look a little creamy and coat the spoon.
- Dress the Salad:
- Pour all of the dressing evenly over the salad. Toss gently but thoroughly so every bean and veggie is glossy and flavored.
- Add the Feta:
- Sprinkle the crumbled feta cheese on top and toss just enough to distribute the pieces without breaking them up too much.
- Chill or Serve:
- The salad is ready to serve right away but chilling it for thirty minutes allows the flavors to meld and deepens the complexity if you have the time.
Save to Pinterest My favorite ingredient is the sheep's milk feta which brings a savory depth. Once my niece helped crumble it over the salad and declared she wanted to grow up in Greece just to eat this every day. The balance of creamy cheese with crisp veggies always puts everyone in a good mood at family dinners.
Storage Tips
Keep leftovers in an airtight container in the fridge. This salad is best the first day but stays flavorful for up to forty eight hours. If prepping ahead you can store the dressing separately and toss just before eating to keep the vegetables crisp.
Ingredient Substitutions
Cannellini and navy beans both work or you can use chickpeas for a change of texture. Vegan feta or cubes of firm tofu are a great dairy free substitute. Any sweet bell pepper can stand in for roasted red pepper or try thinly sliced radishes for extra crunch.
Serving Suggestions
This dish is a superstar as a main course when served with warm pita or rustic bread. It is also lovely tucked inside lettuce cups. Pairs exceptionally well with grilled chicken or salmon for those who want more protein.
Seasonal Adaptations
For summer add in fresh corn kernels or diced zucchini. In winter swap the cucumber for cubes of roasted sweet potato. Always take advantage of whatever is freshest at your market for best taste.
Save to Pinterest Once you've made this salad a few times you will find yourself riffing on the basic formula. I always keep a can of white beans and a block of good feta on hand for emergencies. Do not underestimate the power of letting kids help—they love tossing and sprinkling and it can turn dinner into a shared kitchen celebration.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can prepare it ahead and refrigerate for up to 2 days. For best taste, enjoy on the first day.
- → What beans work best?
Cannellini or navy beans are ideal due to their creamy texture, but other white beans may also be used.
- → How do I keep the vegetables crisp?
Combine dressing and toss just before serving to keep vegetables fresh and crisp.
- → Is there a dairy-free alternative to feta?
Yes, simply substitute feta with a vegan cheese or omit for a dairy-free option.
- → Can I add protein or grains?
This dish pairs well with grilled chicken, fish, or warm pita for added protein or carbs.
- → What other herbs can I use?
Alongside parsley and mint, try basil, dill, or chives for different herbal notes.