White Bean Mediterranean Salad Recipe

Introduction

This White Bean Mediterranean Salad is a fresh and satisfying dish packed with vibrant flavors and textures. It features tender white beans, crisp vegetables, and tangy feta, all brought together with a zesty oregano vinaigrette. Perfect as a light lunch or a refreshing side.

Ingredients

• 1 ½ cups dried white beans (great northern), cooked and rinsed with cold water
• 1 cup grape tomatoes, quartered
• 1 cup Persian cucumber, quartered and sliced into ½-inch rounds
• 1 cup kalamata olives, thinly sliced
• ¼ cup red onion, finely diced
• ½ cup feta cheese, cubed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano (plus more for topping)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: In a large bowl, combine the cooked white beans, grape tomatoes, cucumbers, kalamata olives, red onion, and feta cheese. Set aside.
2. Step 2: In a small measuring cup, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well emulsified. (A hand-held milk frother works great for this.)
3. Step 3: Pour the vinaigrette dressing over the bean and vegetable mixture. Lightly toss until everything is evenly coated.
4. Step 4: Cover and refrigerate the salad for at least 3 hours to allow flavors to meld.
5. Step 5: Before serving, lightly stir the salad and sprinkle additional dried oregano on top if desired.

Tips & Variations

• For a creamier texture, add a dollop of Greek yogurt just before serving.
• Swap kalamata olives with green olives for a milder flavor.
• Use canned white beans for a quicker preparation—just rinse and drain them well.
• Add chopped fresh herbs like parsley or mint to brighten the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after sitting, but the cucumbers may soften over time. Stir gently before serving. This salad is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned white beans are a convenient alternative. Make sure to rinse and drain them well to reduce excess sodium and improve texture.

How long should I marinate the salad?

Refrigerating the salad for at least 3 hours allows the flavors to meld beautifully. You can also prepare it the day before for even more taste depth.

White Bean Mediterranean Salad Recipe

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★★★★★

4.7 from 128 reviews

A refreshing and hearty White Bean Mediterranean Salad featuring tender white beans, crisp cucumbers, juicy grape tomatoes, Kalamata olives, and creamy feta cheese, all tossed in a zesty oregano vinaigrette. Perfect for a light lunch or a delicious side dish, this salad is easy to prepare and packed with Mediterranean flavors.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes (for cooking dried beans)
• Total Time: 4 hours 35 minutes (includes chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ½ cups dried white beans (great northern), cooked according to package instructions and rinsed with cold water
• 1 cup grape tomatoes, quartered
• 1 cup Persian cucumber, quartered and sliced into ½ inch rounds
• 1 cup Kalamata olives, thinly sliced
• ¼ cup red onion, finely diced
• ½ cup feta cheese, cut into cubes

Vinaigrette Dressing

• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano, plus more for topping
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Prepare ingredients: Cook the white beans according to package instructions until tender, then rinse them thoroughly with cold water to cool. Quarter the grape tomatoes, quarter and slice the cucumbers into ½ inch rounds, thinly slice the Kalamata olives, finely dice the red onion, and cube the feta cheese.
2. Combine salad base: In a large bowl, mix together the cooked and cooled white beans, grape tomatoes, cucumber slices, Kalamata olives, red onion, and feta cheese. Set this mixture aside.
3. Make vinaigrette dressing: In a small measuring cup or bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until fully emulsified. Using a hand-held milk frother can help achieve a smooth dressing.
4. Toss salad with dressing: Pour the vinaigrette over the bowl containing the beans and vegetables. Lightly toss everything until all ingredients are well-coated with the dressing.
5. Chill and serve: Cover the salad and refrigerate it for at least 3 hours to allow the flavors to meld. Before serving, give the salad a gentle stir and garnish with additional dried oregano if desired.

Notes

• Cooking the beans from dried is preferred for better texture, but canned white beans can be used as a time saver—just rinse and drain them well.
• A hand-held milk frother is highly effective for emulsifying the dressing evenly, but a whisk or fork can be used as alternatives.
• This salad improves in flavor when chilled for a few hours, making it a great make-ahead dish.
• Feel free to add fresh herbs like parsley or basil for extra freshness.
• To keep it vegan, omit the feta cheese or substitute with a plant-based alternative.

Keywords: White Bean Salad, Mediterranean Salad, Healthy Salad, Vegetarian Salad, Bean Salad, Feta Cheese Salad, Summer Salad