This simple White Bean Mediterranean Salad is loaded with fresh and bright flavors. White beans, chopped vegetables, feta cheese, and an oregano vinaigrette tossed together in one big bowl.
It’s the perfect salad for summer BBQs, your next dinner, or prepping for lunches. I guarantee you’ll be making it over and over again.
This is not your typical salad, it’s amped up with Mediterranean flavors that are bold, fresh, and so satisfying. The magic here is in the white beans! They’re an inexpensive ingredient packed with protein and other nutrients we all need.
But, the great thing about them is they provide a canvas that soaks up the vinaigrette. Their creamy texture transforms this simple salad into a vibrant dish that’s as nutritious as it is delicious. They compliment fresh vegetables so well.
For another white bean recipe, try my Butter Bean Hummus. It’s seasoned with smoked paprika and has no tahini in it, great for dipping and spreading.
White Bean Mediterranean Salad Ingredients
Here’s everything you will need to make this white bean salad and vinaigrette plus a few important notes. Keep reading!
- White Beans: This recipe uses dried great northern beans because they have the best texture, less sodium, and are cheaper. You’ll want to prepare them as specified on the packaging, and be sure to rinse them with cool water once cooked.
- Persian Cucumbers: Washed, not peeled, and cut in 4’s then 1/2 inch chunks.
- Roma Tomatoes: Washed, and cut into 4’s.
- Kalamata Olives: Cut each olive in 3 to 4 thin slices.
- Red Onion: Finely diced. If you need an alternative, I recommend the tops of green onions or shallots for a mild onion flavor.
- Feta Cheese: Grab a block of feta cheese in brine and cut it into small cubes. You can also use crumbled feta, I just prefer how the small cubes look.
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Spices: Grab dried oregano (or fresh if it’s in season), salt, and black pepper.
How to Make White Bean Mediterranean Salad
1. Blend up the vinaigrette. In a small measuring cup add the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Whisk together until it emulsifies and turns a deep yellow. P.S. if you have a hand-held milk frother, it works so good for mixing up dressings.
2. Toss together the salad. To a bowl add the cooked white beans, tomatoes, cucumbers, kalamata olives, red onion, and feta cheese. Pour over the vinaigrette dressing and toss until everything is well coated.
3. Refrigerate before serving. You might be tempted to skip this step, but don’t! Allowing the dressing to soak into the white beans and veggies means an even more flavorful salad. I recommend at least 3 hours, but overnight is best.
Find the complete recipe instructions with measurements below.
Make Ahead & Storage Information
This White Bean Mediterranean Salad stores so well! I like to make a bowl on Sunday night and eat it for lunches throughout the week. To be honest, it tastes the best a few days later because the flavors have had time to marry.
It’ll keep in the refrigerator for about 5 days. You can either store your salad in one large airtight container or a few small ones if you plan on portioning it out for lunches.
Mix it Up With These Variations
Use canned beans instead of dried. This will not only cut down on time, but it will be just as tasty as if you used dried beans. Just make sure you thoroughly rinse the canned beans before using in your salad.
Swap dried oregano for fresh. I recommend dried because it is more readily available to most people. But, in the summer when fresh oregano is in stores or there’s some in your garden, use that. Fresh oregano is not only delicious but it has a lot of health benefits. You’ll need 1 tablespoon, plus more for topping.
Use any type of white bean you want. This recipe uses great northern beans, but you could also use cannellini beans, navy beans, butter beans, or garbanzo beans (chickpeas). You could even do a combination of 2 beans for more flavor variation.
Perfect Pairings – Complementing Your Salad
This White Bean Mediterranean Salad goes with anything summer. For dinner pairings, try my Baked Cajun Chicken Thighs, Fish Sliders, Pesto Crusted Salad, Greek Yogurt Chicken, or even this Garlic Basil Chicken.
If you’re looking for summer BBQ pairings, I recommend my Smoked Hot Dogs, Pulled Pork Sliders, Brie Chicken Burgers, or these Smoked Pork Ribs. It’s also yummy with a cold glass of State Fair Lemonade, Iced Mint Green Tea, or a Mint Mojito Mocktail!
More Salad Recipes You Might Enjoy
If you’re a sucker for cold salads (without lettuce), I’ve got you covered! Here are a few fresh and bright options.
White Bean Mediterranean Salad
INGREDIENTS
- 1 ½ cups dried white beans - great northern, cooked to package instructions and rinsed with cold water
- 1 cup grape tomatoes - cut in 4's
- 1 cup cucumber - Persian, cut in 4's and then 1/2" rounds
- 1 cup kalamata olives - thinly sliced
- ¼ cup red onion - finely diced
- ½ cup feta cheese - cubes
VINAIGRETTE DRESSING
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano - plus more for topping
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- In a bowl, combine the cooked white beans, grape tomatoes, cucumbers, kalamata olives, red onion, and feta cheese. Set aside.
- In a small measuring cup whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. ELIZABETH'S NOTE: A hand-held milk frother works great for emulsifying dressings.
- Pour vinaigrette dressing over bowl of beans and vegetables, lightly toss until everything is well-coated in the dressing. Cover and refrigerate for at least 3 hours.
- Lightly stir the White Bean Mediterranean Salad before servings.
RECIPE NOTES
- Can I use canned beans instead of dried? Yes, just make sure to thoroughly rinse the canned beans with cool water before using.
- Swap dried oregano for fresh. Fresh oregano has a lot of health benefits and really elevates this salad (in comparison to dried). Use 1 tablespoon of roughly chopped oregano.
- Other varieties of white beans that can be used in this salad. Cannellini beans, navy beans, butter beans, or garbanzo beans (chickpeas). Choose one or try a combination of 2 for more flavor.
STORING INFORMATION
- Refrigerate, covered in airtight container(s), for about 5 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
