Tomato and Feta White Bean Salad

picture of Tomato and Feta White Bean Salad

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
  • fresh baby basil leaves for garnish, optional

 

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. Garnish with basil leaves.

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

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Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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