Description
This Greek Bean Salad starts by marinating creamy white beans in a bright lemon-garlic dressing until they absorb every bit of flavor, then combines them with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, bell pepper, red onion, and crumbled feta in a bowl that is filling, colorful, and genuinely satisfying.
Ingredients
FOR THE MARINATED BEANS
2 cans (15 oz each) white beans, drained and rinsed well (butter beans or cannellini work best)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated
1/2 teaspoon dried oregano
1/4 teaspoon salt
Pinch of black pepper
FOR THE SALAD
1 English cucumber, halved and sliced into half-moons
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1/4 cup red onion, very thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
3 tablespoons fresh flat-leaf parsley, roughly chopped
FOR THE FINISHING DRESSING
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Instructions
1. Drain and rinse both cans of white beans thoroughly under cold running water for 30 seconds. Transfer to a medium bowl and add olive oil, fresh lemon juice, grated garlic, dried oregano, salt, and pepper. Toss gently to coat every bean. Marinate at room temperature for at least 15 minutes while you prep the remaining ingredients.
2. Slice the cucumber into half-moons, halve the cherry tomatoes, dice the bell pepper, and thinly slice the red onion. Soak red onion in cold water for 5 minutes if it seems strong, then drain and pat dry.
3. Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning before tossing.
4. Add the marinated beans to a large salad bowl along with every drop of their marinade. Add the cucumber, cherry tomatoes, bell pepper, red onion, and olives. Pour the finishing dressing over everything. Toss gently to coat all ingredients while keeping beans and tomatoes intact.
5. Crumble the feta over the top and scatter fresh parsley across the bowl. Fold in very gently with a large spoon — do not toss aggressively or the feta breaks into invisible fragments. Let the salad rest for at least 10 minutes before serving.
Notes
Rinse canned beans for 30 full seconds — the starchy liquid turns the dressing cloudy and adds unwanted flavors if left in.
Marinate beans for at least 15 minutes at room temperature — 30 minutes is noticeably better, and overnight produces the deepest flavor.
Add a small pinch of dried red pepper flakes to the bean marinade — this subtle warmth is the detail guests always ask about.
Fold the feta in very gently — aggressive tossing crumbles it into invisible fragments that disappear into the salad.
Make the full assembled salad up to 24 hours ahead and refrigerate. Add fresh parsley right before each serving for best color.
Dairy-free and vegan swap: omit feta entirely — the marinated beans and bold dressing make the salad completely satisfying without it.
Gluten-free as written.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course, Side Dish
- Method: No Cook
- Cuisine: Greek, Mediterranean