White Bean Mediterranean Salad
An easy White Bean Mediterranean Salad loaded with vegetables, feta cheese, and an oregano vinaigrette. It's simple, vibrant, simple, and captures the essence of summer in every bite.
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.
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