Description
A vibrant, no-cook Mediterranean salad blending tender marinated white beans with fresh vegetables, sharp feta, and a zesty lemon-oregano vinaigrette. Light, protein-packed, and effortless to prepare, it’s perfect for summer meals or quick side dishes.
Ingredients
1 (15-ounce) can white beans (e.g., cannellini or Great Northern), drained and rinsed
2 cups cherry tomatoes, halved
1 English cucumber, diced
1/2 cup Kalamata olives, pitted and sliced
1 cup red onion, finely chopped
1/2 cup crumbled feta cheese
1/3 cup extra virgin olive oil
Juice of 3 lemons (about 1/2 cup)
2 tbsp fresh oregano, chopped
2 tbsp capers, drained (optional)
Salt and freshly ground black pepper to taste
Instructions
In a large bowl, whisk together olive oil, lemon juice, oregano, and a pinch of salt until blended.
Add white beans and red onion to the dressing. Let marinate for 15 minutes at room temperature.
Stir in cherry tomatoes, cucumber, and olives.
Just before serving, fold in crumbled feta and capers (if using). Adjust seasoning with more salt or black pepper as desired.
Serve chilled or at room temperature for maximum freshness.
Notes
Use canned white beans for convenience, or substitute with chickpeas for dietary preferences.
Marinate ahead for better flavor; store in the refrigerator for up to 1 day.
Add avocado for extra creaminess or toss with cooked orzo for a heartier version.
- Prep Time: 15
- Category: Dinner
- Method: Salad
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg