Tomato and Feta White Bean Salad

updated Aug 9, 2020
summer
A light and easy recipe for a no-cook tomato and white bean salad. Make it now before the season's tomatoes disappear!

Serves2 to 4

Makesabout 5 cups

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(Image credit: Ghazalle Badiozamani)

Here’s a simple yet satisfying salad to make for dinner tonight. If you’ve got a couple of cans of white beans in your pantry, you’re already halfway there. Drain the beans and toss in as many juicy, in-season cherry tomatoes as you can possibly fit in the bowl; add a few big handfuls of tangy, salty feta and plenty of chopped fresh parsley and oregano; and then dress the whole mess in a sharp, aromatic shallot vinaigrette. The result is a flavor-packed salad that feels hearty yet still light and fresh enough to fit the season.

(Image credit: Ghazalle Badiozamani)

A Fast Salad for Slow Summer Days

This recipe comes together in just a few minutes, which ensures that it wins on busy weeknights. It’s definitely main course-worthy if you’re craving a filling meatless (and gluten-free) dinner or lunch, but it also works well as a side. Pair it with grilled meat or fish or tote it to your next potluck to join the spread of sides for the crowd’s burgers and hot dogs. Regardless of how you choose to enjoy it, it’s sure to become a summer standby.

Tomato and Feta White Bean Salad

A light and easy recipe for a no-cook tomato and white bean salad. Make it now before the season's tomatoes disappear!

Makes about 5 cups

Serves 2 to 4

Nutritional Info

Ingredients

  • 2 tablespoons

    olive oil

  • 1 tablespoon

    red wine vinegar

  • 1 teaspoon

    minced shallot

  • Kosher salt

  • Freshly ground black pepper

  • 1

    (15-ounce) can white beans, drained and rinsed

  • 1 pint

    cherry or grape tomatoes (about 2 cups), halved

  • 4 ounces

    feta cheese, crumbled (about 1 cup)

  • 1/2 cup

    coarsely chopped fresh parsley leaves

  • 2 tablespoons

    chopped fresh oregano leaves

Instructions

  1. Whisk the oil, vinegar, shallot, a big pinch of salt, and a few generous grinds of black pepper together in a large bowl. Add the beans, tomatoes, feta, parsley, and oregano and toss to combine. Taste and add more salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.