Mediterranean White Bean Feta

This Mediterranean White Bean Salad with Feta is my reliable answer to any meal where I want something light but filling and packed with sun-soaked flavor. It delivers a perfect mix of creamy beans, crunchy veggies, and zippy feta

After making this for a poolside lunch, it quickly joined the all time favorite list in my family. I love how the briny feta and olives balance the beans and tangy lemon dressing.

Ingredients

• White beans: Choose cannellini or great northern for their buttery texture Look for cans with minimal ingredients and rinse well to keep the salad fresh
• Feta cheese: Real Greek feta brings the best tangy flavor and creaminess Crumble it fresh from the block rather than buying pre crumbled for best texture
• Cucumber: Go for a firm English cucumber for extra crunch Avoid seeds or scoop them out from regular cucumbers
• Cherry tomatoes: Sweet and juicy grape or cherry shapes hold their structure well at room temperature Choose ripe but firm ones to avoid a soggy salad
• Red onion: Adds sharpness and color Soak slices in ice water for a milder taste if desired
• Red bell pepper: For color and crispness Pick firm peppers with glossy skin
• Kalamata olives: Briny Greek olives add umami and Mediterranean character Buy pitted to make prep easy
• Fresh parsley: Adds herbal brightness and freshness Flat leaf parsley is ideal over curly
• Extra virgin olive oil: Rich flavor base for the dressing Use the best quality you have on hand
• Freshly squeezed lemon juice: Lifts the whole salad with acid and brightness Roll lemons before juicing for maximum yield
• Dried oregano: Gives classic Mediterranean aroma Opt for Greek oregano if available with its peppery undertone
• Salt and black pepper: Highlight and balance all flavors Taste after adding feta as it is already salty

Instructions

Prepare the Vegetables:

Wash and dry the cucumber cherry tomatoes red onion bell pepper and parsley Dice or chop all vegetables evenly to ensure every bite gets a mix of flavor and texture

Combine the Salad Base:

In a large salad bowl combine the drained and rinsed white beans cucumber cherry tomatoes red onion red bell pepper olives and chopped parsley Gently toss so the ingredients are distributed but the beans do not break up too much

Mix the Dressing:

In a small bowl whisk together extra virgin olive oil freshly squeezed lemon juice dried oregano salt and black pepper Make sure the dressing emulsifies into a creamy golden mixture

Dress the Salad:

Pour the entire dressing evenly over the salad in the bowl Use salad tongs or two large spoons to toss gently The goal is to coat every ingredient so flavors mingle but beans dont get mushy

Add Feta and Final Toss:

Crumble the feta cheese over the salad and toss just a few times This way the cheese keeps its texture without turning the salad cloudy

Adjust and Serve:

Taste the salad and adjust the seasoning with a pinch more salt or fresh lemon if needed Serve right away for crisp textures or refrigerate for thirty minutes for deeper flavor melding

Save

The creamy feta is my personal favorite here I remember my grandmother showing me how Greek feta transforms a simple salad into something memorable Each bite makes me think of summer meals on her sunlit patio

Smart Storage Tips

Store the salad in an airtight container in the fridge It keeps two to three days Stir before serving as the dressing may separate Wait to add the feta until you are ready to serve if you want it to stay crisp If transporting to a picnic or potluck pack the feta and parsley separately then mix just before eating

Easy Ingredient Swaps

Try cannellini great northern or navy beans if you cannot find the usual variety Vegan feta is a great swap for a dairy free version or cube a firm tofu with a generous pinch of salt and lemon juice If red bell pepper is not available use yellow or orange or double the tomatoes

Serving Suggestions

Pile it on a bed of arugula or baby spinach for extra greens Spoon some into crisp lettuce leaves for a light lunch wrap Serve with slices of whole grain bread fresh pita or alongside grilled meats at a barbecue

Save

This salad is a mainstay for easy lunches and picnics and is always met with empty bowls and happy faces Try it once and it might become your go-to Mediterranean dish too

Recipe Q&A

→ What white beans work best for this dish?

Cannellini or Great Northern beans offer a creamy texture and mild flavor for best results.

→ Can I prepare this in advance?

Yes, chill the mixture up to a day ahead. Add feta just before serving for optimal freshness.

→ Which vegetables can I substitute?

You can swap bell pepper or cucumber for zucchini, radish, or roasted red peppers as desired.

→ What should I serve with it?

Whole grain pita, crusty bread, or a bed of leafy greens pair deliciously alongside this flavorful mix.

→ Is it suitable for special diets?

It is naturally gluten-free and vegetarian. Use vegan feta for a dairy-free version.

→ How long does it last refrigerated?

Stored in an airtight container, it stays fresh for up to 2 days in the refrigerator.