Tomato and Feta White Bean Salad
Serves2 to 4
Makesabout 5 cups
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.
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
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
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.