White Bean Mediterranean Salad (Printable Version)

Mediterranean salad combining creamy beans, fresh tomatoes, herbs, and zesty olive oil dressing for light or hearty meals.

# List of Ingredients:

→ Beans

01 - 2 cups (1 can, 14 oz) cannellini beans, drained and rinsed

→ Vegetables

02 - 1 cup (5.3 oz) cherry tomatoes, halved
03 - 1 small red onion, finely diced
04 - 1 clove garlic, minced
05 - 1 small cucumber, diced (optional)

→ Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh basil, chopped
08 - 1 tbsp fresh oregano leaves or 1 tsp dried oregano

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp red wine vinegar or lemon juice
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

→ Optional Additions

13 - 1/4 cup pitted Kalamata olives, sliced
14 - 1/4 cup crumbled feta cheese (omit for vegan)

# How to Make It:

01 - In a large salad bowl, mix cannellini beans, cherry tomatoes, red onion, garlic, and cucumber if using.
02 - Incorporate chopped parsley, basil, and oregano into the bowl.
03 - Whisk together olive oil, red wine vinegar or lemon juice, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad mixture and toss gently until evenly coated.
05 - Fold in Kalamata olives and crumbled feta cheese if using.
06 - Adjust seasoning to taste and serve immediately or chill for 30 minutes to meld flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes, making it perfect for those afternoons when hunger arrives without warning.
  • The beans absorb the dressing beautifully, tasting better the longer it sits, which means you can actually prepare ahead.
  • It works as a light lunch, a side dish, or even a light dinner when you add some crusty bread.
02 -
  • Don't skip rinsing the canned beans, it makes a real difference in the final taste and texture.
  • If you're making this ahead, hold off adding the tomatoes until just before serving, otherwise they'll soften the salad more than you might want.
03 -
  • Keep your herbs as fresh as possible and chop them just before you add them to the salad for maximum fragrance and flavor.
  • The quality of your olive oil makes a real difference here since it's the star of the dressing, so choose one you actually enjoy tasting on its own.
Go Back